Roasted Beet and Carrot Salad
A vibrant Roasted Beet and Carrot Salad with greens, feta, and pistachios, perfect as a side or appetizer.
Equipment
- Baking Dish
- oven
- Mixing Bowl
Ingredients
Root Vegetables
- 4 medium beets peeled
- 1 lb carrots peeled
- olive oil to drizzle
- salt to taste
- pepper to taste
Salad Ingredients
- 2-3 cups greens like baby kale or spinach
- 1 tablespoon olive oil
- ½ lemon juice
- salt to taste
- pepper to taste
- ⅓ cup feta cheese crumbled
- ¼ cup pistachios crushed
- balsamic glaze
- hot honey optional
Instructions
Cooking Instructions
- 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 with olive oil and a sprinkle of salt and 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 with 1 tablespoon of olive oil, lemon juice, and salt and 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: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 10mgSodium: 200mgPotassium: 600mgFiber: 6gSugar: 10gVitamin A: 5000IUVitamin C: 30mgCalcium: 150mgIron: 2mg
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