Roasted Carrot and Beet Salad with Goat Cheese
Oven-roasted vegetables make a lovely, colorful side dish. Enjoy with some good crusty bread.
Ingredients
- 1 lb. multi-colored carrots or use regular carrots, sliced, halved and sliced if they are very large
- 3/4 lb. beets peeled and chopped into 3/4-inch pieces
- 2 Tbsp. extra virgin olive oil
- 1/3 tsp. kosher salt
- 3 Tbsp. walnuts toasted
- 1/4 lemon juice only (about 1 Tbsp.)
- 1 - 2 tsp. balsamic vinegar
- 1/2 tsp. fresh thyme or use 1/4 tsp. dried
- 1 goat cheese crumbled
Instructions
- Preheat the oven to 400 degrees.
- In a large bowl, toss the carrots and beets with the oil and salt. Spread them on a baking sheet and roast them for 30 minutes, tossing once after 20 minutes.
- Meanwhile, toast the walnuts at 300 degrees in a toaster oven or in a pan over medium-low heat for about 4 minutes until they are golden but watch them closely so they don’t burn. Let them cool and break them into smaller pieces.
- Return the carrots and beets to the bowl and toss them with the lemon juice, balsamic vinegar, and thyme.
- Lay them on a platter and sprinkle the cheese and walnuts over them and season them with freshly ground pepper. Serve them immediately or cover them for up to an hour.
Notes
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Nutrition
Calories: 150kcalCarbohydrates: 14gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gCholesterol: 0.1mgSodium: 204mgPotassium: 469mgFiber: 4gSugar: 8gVitamin A: 12672IUVitamin C: 10mgCalcium: 45mgIron: 1mg
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