Roasted Beet and Carrot Salad – For Genevieve
Written by Rachel, Posted in Appetizers, Dairy-Free, Dinner, Fruit, Gluten Free, Lunch, Quick and Easy, Roasting, Salads, Sides, Vegetables, Vegetarian
A long long time ago, I asked a few friends to spread the word about my new blog. Two and a half years later, I’m finally finishing up with what I’d promised in return: a dish made up with them in mind.
Last, but definitely not least, Genevieve.
My friend Gen loves food, especially the healthy and delicious kind. I came up with this pretty little salad for her because it’s something I could totally see her making.
Beets and carrots are thinly sliced and roasted.
A quick dressing is whisked together.
An orange is segmented and walnuts are chopped.
Seems like the perfect meal for a busy Natural Chef.
I’d rather have shared it with Gen. But, like many friends, she lives far away.
So I had to eat it all myself.
I was almost too pretty to eat. Almost.
Do not attempt to make or eat this salad while wearing white. You will probably be sorry. I was not wearing white, but I still made a mess. Sorrynotsorry.
Happy Eating!
Ingredients
- 2 beets, peeled and thinly sliced
- 4 carrots, thinly sliced
- 2 t olive oil
- to taste salt
- to taste pepper
- 2 oranges, segmented
- 1/4 C walnuts, chopped
- dressing: 1-2 cloves garlic, minced
- pinch ginger
- to taste salt
- to taste pepper
- 1/4 t dried thyme
- 1/2 t dijon mustard
- 1 T balsamic vinegar
- 1 1/2 T lemon juice
- 1 T honey
- 2 T olive oil
Instructions
- Pre-heat oven to 375F.
- Toss beets and carrots with 2 t olive oil, and some salt and pepper. Place on a baking sheet and bake at 375F for 10-20 minutes, or until beets are slightly crispy and tender. Remove from oven and cool.
- Whisk together dressing ingredients, streaming olive oil in last.
- Arrange beets, carrots, and orange segments on a serving platter. Sprinkle with walnuts. Drizzle with dressing. Serve immediately.
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