ROASTED BEET AND CARROT SALAD

By Loish

Great with Sea Bass Fillet

Ingredients

• 1 lb. carrots halved lengthwise
• 2 tsp. olive oil
• 1 lb. beets peeled & cut into 1/2x2"
• 1/2 tsp. lime zest
• 2 tbsp. lime juice
• 1 tbsp. red wine vinegar
• 1 tsp. honey
• 1/4 cup cilantro chopped
• 2 scallions thinly sliced
• 4 cup baby salad greens
• 1/4 cup feta

Preparation

Step 1

375F oven. Spray baking sheet. Toss carrots with 1/4 tsp. oil and spread on one half of baking sheet. Toss beets with 1/4 tsp. oil and spread on other half of sheet. Bake, stirring once but keeping veggies separate, until tender - ~30'.
Whisk remaining oil, lime zest and juice, vinegar, honey, S&P in bowl. While warm, toss beets with half of dressing and carrots with remainder. Let cool 15 min.
Mix beets, carrots, cilantro, and scallions. Divide greens between 4 plates. Top with vegetables then sprinkle feta over top.