Roasted Beet and Carrot Salad
A vibrant Roasted Beet and Carrot Salad, perfect as a side dish or appetizer, featuring roasted vegetables and topped with feta and pistachios.
Equipment
- baking dish
- oven
Ingredients
Roasted Vegetables
- 4 medium beets peeled
- 1 lb carrots peeled
- olive oil to drizzle
- salt
- pepper
Salad Ingredients
- 2-3 cups greens like baby kale or spinach
- 1 tablespoon olive oil
- Juice from ½ lemon
- salt
- pepper
- ⅓ cup feta cheese crumbled
- ¼ cup pistachios crushed
- balsamic glaze
- hot honey optional
Instructions
Preparation
- Preheat the oven to 400 F.
- Chop the carrots into 1-inch pieces. Cut the beets in half, and then into 4 or 6 pieces depending on their size.
- Add them to a baking dish and drizzle them with olive oil and a sprinkle of salt & pepper.
- Cover the dish in foil and bake for 35 minutes, then uncover and bake for another 25-30 minutes.
- Once the carrots and beets are ready, add the greens to a large platter or bowl and dress them in 1 tablespoon of olive oil, lemon juice and salt & pepper.
- Layer the roasted vegetables over the top, then top with the feta, pistachios, and a drizzle of balsamic glaze and hot honey.
- Serve as a side dish or appetizer. Leftovers will stay fresh in the fridge for 3-4 days.
Nutrition
Serving: 1saladCalories: 220kcalCarbohydrates: 30gProtein: 6gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 10mgSodium: 200mgPotassium: 500mgFiber: 5gSugar: 8gVitamin A: 300IUVitamin C: 25mgCalcium: 100mgIron: 2mg
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