Roasted Beet and Carrot Salad

Avatar photoAuthorLife and Health Network
Roasted Beet and Carrot Salad

The recipe is simple but the unique roast-y flavor and sheer beauty makes it the perfect dish to bring to a winter potluck dinner.

Yields6 ServingsPrep Time10 minsCook Time25 minsDifficultyBeginner

 

Ingredients

 3 small beets, peeled and thinly sliced
 3 carrots, peeled and thinly sliced
 salt, to taste
 2 tsp extra virgin olive oil(omit for diabetics)
 ¼ cup pecans, toasted and chopped
 1 tbsp fresh tarragon, chopped (optional)

Instructions

1

Preheat the oven to 400°F.

2

Mix all ingredients together, except the tarragon and pecans.

3

Layer the sliced beets and carrots on a roasting pan. Roast for 25 minutes, turning occasionally.

4

Remove from the oven and sprinkle with pecans and tarragon before serving.

Nutrition Facts

6 servings

Serving size

½

Amount per serving
Calories97
% Daily Value *
Total Fat 6g8%
Saturated Fat 0.5g3%
Trans Fat 0g
Cholesterol 0mg
Sodium 225mg10%
Total Carbohydrate 11g4%
Dietary Fiber 4g15%
Total Sugars 7g
Protein 2g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Ingredients

 3 small beets, peeled and thinly sliced
 3 carrots, peeled and thinly sliced
 salt, to taste
 2 tsp extra virgin olive oil(omit for diabetics)
 ¼ cup pecans, toasted and chopped
 1 tbsp fresh tarragon, chopped (optional)

Directions

1

Preheat the oven to 400°F.

2

Mix all ingredients together, except the tarragon and pecans.

3

Layer the sliced beets and carrots on a roasting pan. Roast for 25 minutes, turning occasionally.

4

Remove from the oven and sprinkle with pecans and tarragon before serving.

Notes

Roasted Beet and Carrot Salad
IngredientsDirections
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