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Roasted-Carrot-and-Beet Salad

4 medium red beets

2 TBSP plus 2 TSP extra-virgin olive oil

1 pound carrots, into 1-inch pieces

1/2 teaspoon coarse salt                     

2 tablespoons lemon juice

2 tablespoons parsley             

1 tablespoon thyme

Freshly ground pepper  

 

Preheat oven to 375 F. Toss beets with 1 teaspoon oil. Cover rimmed sheet with foil and place beets on sheet. Roast beets until tender, 45 minutes. Peel beets; cut into 1/2-inch cubes. Meanwhile, toss carrots, 1 teaspoon oil, and 1/4 teaspoon salt on another rimmed baking sheet and roast 40 minutes. Stir lemon juice, 1/4 teaspoon salt, parsley, and thyme in a bowl. Whisk in 2 tablespoons oil until emulsified. Season with pepper. Toss beets and carrots with dressing. For a complete meal, serve this salad with pita bread, feta cheese, and hummus.

This entry is related to the following products. Click on any of them for more information.
Beet, Carrot, Parsley, Thyme, Thyme, English, Thyme, Parsley, Carrots, Carrots,