Roasted Carrot and Beetroot Salad
This Roasted Carrot and Beetroot Salad combines the natural sweetness of roasted root vegetables with fresh, vibrant flavors. The roasting process brings out the vegetables' natural sugars, creating a dish that's both hearty and refreshing.
Ingredients
- 4 medium carrots cut into 2-inch batons
- 3 medium beetroots peeled and cut into wedges
- 2 tablespoons olive oil
- 1 tablespoon honey
- 2 cups mixed salad greens
- 1/2 cup crumbled feta cheese
- 1/3 cup toasted pine nuts
- Salt and pepper to taste
- 3 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 small clove garlic minced
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Toss the carrot batons and beetroot wedges separately with olive oil, honey, salt, and pepper. Keep them separate to prevent the beets from staining the carrots.
- Arrange the vegetables on the prepared baking sheet, ensuring they're not overcrowded.
- Roast for 25-30 minutes, turning halfway through, until tender and slightly caramelized.
- While the vegetables are roasting, whisk together the dressing ingredients in a small bowl.
- Let the roasted vegetables cool for about 10 minutes.
- Arrange the salad greens on a serving platter or individual plates.
- Top with the roasted vegetables, crumbled feta, and pine nuts.
- Drizzle with the prepared dressing just before serving.