Roasted Beet and Carrot Salad

• Vegetarian
• Gluten free

• Produce

  • 6 Beets, medium-size
  • 8 Color carrots, mixed
  • 3 cloves Garlic
  • 1/2 tsp Of oregano
  • 1 Yellow onion

• Condiments

  • 1/2 tsp Lemon juice, Fresh Squeezed

• Baking & Spices

  • 1 Pinch Onion powder and paprika
  • 1 Sea salt and black pepper

• Oils & Vinegars

  • 3 tbsp Olive oil, Extra Virgin
  • 1/2 tsp Truffle oil, white

• Dairy

  • 1/2 cup Goat cheese

Found on sugarlovespices.com

Ingredients

• 6 medium size beets washed and peeled
• 8 mixed color carrots
• 1 yellow onion chopped
• 3 cloves garlic peeled
• 3 tablespoons extra virgin cold pressed olive oil
• Sea salt and black pepper to taste
• Pinch of onion powder and paprika
• 1/2 teaspoon each of oregano, thyme, rosemary, chopped fresh basil, chopped fresh parsley
• 1/2 cup of goat cheese
• 1/2 teaspoon fresh squeezed lemon juice
• 1/2 teaspoon white truffle oil

Directions

• Cut beets and carrots into bite size pieces.
• Toss into a large bowl.
• Throw in onions.
• Drizzle 2 tablespoon olive oil.
• Sprinkle in salt and pepper, onion powder and paprika.
• Add in garlic cloves, oregano, thyme, rosemary, basil.
• Mix well making sure to coat the beets and carrots well.
• Let sit for about 1/2 an hour in the fridge.
• Pre heat oven to 375 degrees F.
• Take out of fridge and place beets and carrots on a parchment lined baking sheet.
• Place in oven and cook till veggies are soft or a fork can pierce easily. Approx 30 minutes.
• Take out of oven and place beets and carrot mixture in a bowl.
• Add in broken up goat cheese, remaining olive oil, lemon juice.
• Finish with a sprinkling of parsley, and a drizzle of the white truffle oil.
• Toss well.
• Ready to serve.
• Enjoy!

Nutrition