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)