Oh hey there!
I don’t know about you guys, but I am in full on spring mode. I want eat every meal I can outside and fill up with all the delicious, fresh, in season produce that is hitting the market right about now. You too?? Perfect! This salad is for you!
The other day I stopped by a fabulous winery/farmer’s market and picked up these vibrant beets and carrots.
Beautiful right? I love the different colored carrots and the bright pink beets! These particular beets were stripped beets so they were even prettier than normal beets! The taste is about the same but a little bit subdued compared to red beets. Delicious raw or….ROASTED!
I thought and thought about what to do with these fantastic fresh veggies. I knew I wanted to make a salad, but what kind? I am not the hugest fan of raw beets so I thought I would roast them, and I love roasted carrots so I decided roasted veggies would make a perfect compliment to fresh greens and a tangy cheese…and I was right!
Roasting beets (and carrots!) is extremely easy. Just get a big piece of tin foil. Trim the beets and carrots and place in the tin foil. Drizzle with olive oil and sprinkle with salt and pepper. Then wrap it all up like a little present and pop it in the oven at 400 for 30-60 minutes depending on the size of your beets. These guys were small so they only needed about 30 minutes, but I’ve seen some giants! The beets should be tender enough to stab with a fork but should offer some resistance, you don’t want mushy beets!
When the beets and carrots are roasted and cooled, peel the beets (no need to peel such good carrots!) and chop everything up. Place on top of some mixed greens and dot with herbed goat cheese.
Time to make the vinaigrette!
All you need is: honey, extra virgin olive oil, white balsamic vinegar, salt, and pepper. Whisk together for a tangy, slightly sweet, dressing that is a perfect topper for this farm fresh salad.
Toss it all together and voila! A perfect lunch or starter to dinner. Filled with fresh tastes of spring!
P.S. Don’t forget to enter to win a Vinturi!
Roasted Beet and Carrot Salad with Honey Vinaigrette
For the Salad:
- 3 medium beets
- 4-6 carrots
- olive oil
- mixed greens
- herbed goat cheese
- salt and pepper
Preheat the oven to 400 degrees. Place the beets and carrots in tin foil, drizzle with olive oil and sprinkle with salt and pepper. Wrap up with the foil. Bake 30-60 minutes depending on the size of the beets. When cooled, peel the beets and chop the veggies up. Dish out mixed greens on salad plates. Sprinkle with the chopped veggies, dot with herbed goat cheese.
For the vinaigrette
- 1/4 cup extra virgin olive oil
- 3 tablespoons white balsamic vinegar
- 2 tablespoons good honey
- salt and pepper to taste
Combine all ingredients in a small bowl. Whisk to combine.