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–+ servings
roasted beet and carrot salad

Roasted Beet and Carrot Salad

5 from 1 vote
Serves: 4 servings
Prep Time: 15 minutes
Cooking Time: 1 hour 10 minutes
Total Time: 1 hour 25 minutes

Ingredients

  • 4 medium beets, peeled
  • 1 lb carrots, peeled
  • Olive oil to drizzle
  • Salt u0026 pepper

Salad Ingredients

  • 2 -3 cups of greens like baby kale or spinach
  • 1 tbsp olive oil
  • Juice from 1/2 lemon
  • Salt u0026 pepper
  • 1/3 cup feta cheese, crumbled
  • 1/4 cup pistachios, crushed
  • Balsamic glaze
  • Hot honey, optional

Directions

  1. Preheat the oven to 400 F
  2. Chop the carrots into 1u0022 pieces. Cut the beets in half, and then into 4 or 6 pieces depending on their size
  3. Add them to a baking dish and drizzle them with olive oil and a sprinkle of salt u0026 pepper
  4. Cover the dish in foil and bake for 35 minutes, then uncover and bake for another 25-30 minutes
  5. Once the carrots and beets are ready, add the greens to a large platter or bowl and dress them in 1 tbsp of olive oil. lemon juice and salt u0026 pepper
  6. Layer the roasted vegetables over the top, then top with the feta, pistachios, and a drizzle of balsamic glaze and hot honey
  7. Serve as a side dish or appetizer. Leftovers will stay fresh in the fridge for 3-4 days.