Description
Roasted Beets and Carrots Salad is a vibrant, flavorful, and nutrient-dense side dish that’s quick and easy to prepare. The natural sweetness of the roasted vegetables, combined with a tangy dressing, makes this salad an irresistible addition to any meal.
Ingredients
– 1 lb beets, peeled and cut into 1-inch cubes
– 1 lb carrots, peeled and cut into 1-inch pieces
– 2 tbsp olive oil
– 1 tbsp balsamic vinegar
– 2 tsp Dijon mustard
– 1 garlic clove, minced
– 2 tbsp fresh parsley, chopped
– Salt and pepper to taste
Instructions
1. 1. Preheat the oven to 400°F (200°C).
2. 2. In a large baking sheet, toss the cubed beets and carrot pieces with the olive oil. Season with salt and pepper.
3. 3. Roast the vegetables for 25-30 minutes, or until they are tender and caramelized, stirring halfway through.
4. 4. In a small bowl, whisk together the balsamic vinegar, Dijon mustard, and garlic.
5. 5. Transfer the roasted beets and carrots to a serving bowl. Drizzle the vinaigrette over the top and toss gently to coat.
6. 6. Sprinkle the chopped parsley over the salad and serve immediately.
Notes
– For a creamier dressing, you can also add a tablespoon of Greek yogurt or sour cream to the vinaigrette.
– Try adding toasted nuts or crumbled feta cheese for extra flavor and texture.
– This salad can be served warm or chilled, making it a great make-ahead option.
- Prep Time: 10
- Cook Time: 30
- Category: Side Dish
- Method: Baking
- Cuisine: American