Description

Roasted Beets and Carrots Salad is a delightful and nutritious side dish that’s easy to prepare. The sweet, earthy flavors of the roasted vegetables are perfectly complemented by a simple vinaigrette dressing, making it a versatile and crowd-pleasing option for any meal.

Ingredients

– 4 medium beets, peeled and cut into 1-inch cubes

– 4 medium carrots, peeled and cut into 1-inch pieces

– 2 tablespoons olive oil

– 1 teaspoon salt

– 1/2 teaspoon black pepper

– 2 tablespoons balsamic vinegar

– 1 tablespoon honey

– 1 tablespoon Dijon mustard

– 2 tablespoons chopped fresh parsley

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Instructions

1. 1. Preheat the oven to 400°F (200°C).

2. 2. In a large bowl, toss the cubed beets and carrot pieces with the olive oil, salt, and pepper until well coated.

3. 3. Spread the vegetables in a single layer on a baking sheet lined with parchment paper.

4. 4. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and lightly caramelized.

5. 5. In a small bowl, whisk together the balsamic vinegar, honey, and Dijon mustard to make the dressing.

6. 6. Transfer the roasted beets and carrots to a serving bowl. Pour the dressing over the vegetables and gently toss to coat.

7. 7. Sprinkle the chopped fresh parsley over the salad and serve.

Notes

This salad can be enjoyed warm or at room temperature. It also makes a great make-ahead option, as the flavors will continue to develop as it sits. For added crunch, you can top the salad with toasted nuts or seeds.

Prep Time: 10
Cook Time: 20
Category: Side Dish
Method: Baking
Cuisine: American