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.

Ingredients

Quantity Unit Name Link Alternatives
3 small beets, peeled and thinly sliced
3 carrots, peeled and thinly sliced
salt, to taste
2 teaspoons extra-virgin olive oil
¼ cup pecans, toasted and chopped
1 tablespoon fresh tarragon, chopped (optional)

Instructions

  1. Preheat the oven to 400°F. Mix all ingredients together, except the tarragon and pecans.
  2. Layer the sliced beets and carrots on a roasting pan. Roast for 25 minutes, turning occasionally, then remove from the oven and sprinkle with pecans and tarragon before serving.

Prep Time: 45 minutes
Serving Size: 4-6 servings
Jonathan Ewald
Jonathan Ewald

“If man thinks about his physical or moral state he usually discovers that he is ill.” – Johann Wolfgang von Goethe

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