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ROASTED BEET AND CARROT SALAD

By

Great with Sea Bass Fillet

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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

Details

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.

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