Roasted Beet & Carrot Salad

Beets are known for their vibrant color and are a great source of essential nutrients like folate, potassium, and vitamin C.

This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

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Medium

Roasted Beet & Carrot Salad

Cooking Method: Mixing, Roasting Cuisine: International, Vegetarian Courses: Gluten free, Lunch, Salad, Vegetarian Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 25 min Rest Time 10 min Total Time 50 mins

Servings: 4 Calories: 720

Best Season: Suitable throughout the year

Ingredients

Servings

• 300 gram Beets
• 300 gram Carrots
• 2 teaspoon Olive Oil
• 2 teaspoon Balsamic Vinegar
• 2 teaspoon Honey
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• 100 gram Goat Cheese
• 50 gram Pistachios
• 10 gram Fresh Mint Leaves

Instructions

1. Preheat the oven to 400°F (200°C).
2. Peel and slice the beets and carrots into thin rounds.
3. In a bowl, toss the beets and carrots with olive oil, balsamic vinegar, honey, salt, and black pepper.
4. Spread the vegetables on a baking sheet and roast for 25 minutes or until tender.
5. In a serving dish, arrange the roasted vegetables.
6. Crumble goat cheese over the vegetables and sprinkle with crushed pistachios.
7. Garnish with fresh mint leaves.
8. Let the salad rest for 10 minutes before serving.
9. Enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 24g8%

Sugars 10g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.