Roasted beet and carrot salad

Name: Roasted beet and carrot salad
Cuisine: American
Ingredients: 5 medium beets; 4 medium carrots; 100 grams goat cheese; 1 clove garlic; 4 tbsp olive oil; 1 salt and pepper to taste; 1 tbsp balsamic vinegar; 1 medium cucumber (optional)

afrora m @cook_3026193

I love this salad, for although you may have it year round, it looks more apt in the fall due to the beautiful colors of beets and carrots, like autumn leaves.

afrora m @cook_3026193

I love this salad, for although you may have it year round, it looks more apt in the fall due to the beautiful colors of beets and carrots, like autumn leaves.

Saved

Ingredients

5medium beets
4medium carrots
100 gramsgoat cheese
1 clovegarlic
4 tbspolive oil
1salt and pepper to taste
1 tbspbalsamic vinegar
1medium cucumber (optional)

Saved

Steps

1

Preheat oven to 200º C/ 400º F.
2

Peel the carrots and beets, then slice them to approximately same bite size so that they will roast evenly.
3

Place beets and carrots in an oven proof pan, drizzle the oil, salt and pepper to taste. Place in oven for 30-40 minutes. They are ready when they are fork tender.
4

In the serving plate, place the goat cheese, add the minced garlic, a dash of salt and pepper, mix with a fork, and spread the cheese on the plate.
5

Add the carrots and beets. Don't leave the oil in the pan, so pour that on the plate. Add the balsamic vinegar and enjoy!
6

Optional: you may add a few slices of cucumber. Its freshness and crispiness contrasts with the roasted veggies. Or, you may add some nuts, such as walnuts or pine nuts. So delicious !