Roasted beet and carrot salad

2
2
2
Smartpoints value per serving
Total Time
1 hr 10 min
Prep
25 min
Cook
30 min
Serves
4
Difficulty
Easy
Roasted beets are one of our favorite ingredients to enhance any salad. The beets and carrots roast together in the oven until they're nice and tender, which should take about 30 minutes. The dressing consists of olive oil, lime zest and juice, red wine vinegar, and a touch of honey for sweetness, which nicely complements the softened veggies. While you're grocery shopping, look for beets with the tops still attached for a double treat. Remove the tough stems from the greens, chop the leaves, and steam or sauté them with a little garlic for a flavorful and healthy side dish. You can cook them any way you'd cook spinach.

Ingredients

uncooked carrot(s)

1 pound(s), baby variety, halved lengthwise

olive oil

2 tsp

uncooked beets

1 pound(s), preferably small, peeled and cut into wedges

lime zest

½ tsp, grated

fresh lime juice

2 Tbsp

red wine vinegar

1 Tbsp

honey

1 tsp

table salt

½ tsp

cilantro

¼ cup(s), chopped fresh

uncooked scallion(s)

2 medium, thinly sliced

fresh mixed greens

4 cup(s), or baby arugula, lightly packed

reduced-fat feta cheese

¼ cup(s), crumbled

cooking spray

1 spray(s)

Instructions

  1. Preheat oven to 375°F. Spray large rimmed baking sheet with nonstick spray.
  2. Toss carrots with 1/4 teaspoon of oil in medium bowl. Spread carrots on half of prepared baking sheet. Toss beets in same bowl with 1/4 teaspoon of oil. Spread beets on other half of baking sheet. Bake, stirring once and keeping vegetables separate, until vegetables are tender, about 30 minutes.
  3. Meanwhile, to make dressing, whisk together remaining 1 1/2 teaspoons oil, lime zest and juice, vinegar, honey, and salt in small bowl.
  4. While vegetables are still warm, toss beets with half of dressing in medium bowl. Toss carrots with remaining dressing in another medium bowl. Let stand until cool, stirring occasionally, about 15 minutes.
  5. Combine beets, carrots, cilantro, and scallions in large bowl. (The salad can be made a day ahead up to this point; cover and refrigerate until ready to serve.) Divide salad greens evenly among 4 plates. Top evenly with beet and carrot salads. Sprinkle with feta.
  6. Per serving: 1 cup beet and carrot salad, 1 cup greens, and 1 tablespoon cheese

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