ROASTED BEET AND CARROT SALAD

Great with Sea Bass Fillet

ROASTED BEET AND CARROT SALAD
ROASTED BEET AND CARROT SALAD

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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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