Roasted beet and carrot salad
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.
Roasted beet and carrot salad
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.
Cooking Instructions
- 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 !
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