Roasted Beet, Carrot and Spinach Salad
Beets are known for their vibrant color and are a great source of antioxidants.
This is vegan and gluten free recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 8.
Roasted Beet, Carrot and Spinach Salad
Ingredients
Instructions
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Preheat the oven to 400°F (200°C).
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Peel and chop the beets and carrots into bite-sized pieces.
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In a large bowl, toss the beets and carrots with olive oil, salt, and black pepper.
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Spread the vegetables on a baking sheet and roast for 25-30 minutes, or until tender.
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In a small bowl, whisk together balsamic vinegar and honey.
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In a serving bowl, combine the roasted beets, carrots, and spinach.
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Drizzle the balsamic dressing over the salad and toss gently to coat.
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Let the salad rest for 10 minutes before serving.
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Enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 18g6%
- Sugars 10g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
