Roasted Beet and Carrot Salad

This simple roasted beet and carrot salad is a great way to get your daily dose of vegetables. The beets and carrots are roasted in olive oil, lemon juice, honey, salt, and pepper until tender and slightly browned. The result is a delicious and healthy salad that is perfect for a light lunch or dinner.

I first developed this recipe when I was looking for a way to use up some leftover beets and carrots. I had roasted beets before, but I had never tried roasting carrots. I was pleasantly surprised at how well the two vegetables paired together. The beets added a sweetness to the carrots, while the carrots added a bit of crunch to the beets. I also added a bit of lemon juice and honey to the salad to brighten up the flavors. The result was a delicious and healthy salad that I have been making ever since.

Prep time: 15 | Cook time: 25 | Serves: 4

Ingredients

• 1 bunch beets, peeled and chopped
• 1 bunch carrots, peeled and chopped
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 tablespoon honey
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Toss beets and carrots with olive oil, lemon juice, honey, salt, and pepper.
3. Spread on a baking sheet and roast for 20-25 minutes, or until tender and slightly browned.
4. Let cool slightly before serving.

Why It Works

• Roasting the beets and carrots brings out their natural sweetness.
• The olive oil helps to keep the vegetables moist and tender.
• The lemon juice adds a bit of brightness to the salad.
• The honey adds a touch of sweetness to the salad.
• The salt and pepper help to balance out the flavors.