Are you craving a bite of warm, sweet and satisfying? You might go head-first into a plate of pie, but what your body really needs is a roasted beet and carrot salad. Even though it’s nutritiously filling, this salad is not so different than dessert. First, the beets and carrots are cooked to bring out their natural sweetness. Then, you add goat cheese, which practically melts like ice cream over oven-fresh veggies. To top it off is a decadent maple-balsamic dressing you can’t resist. When you put it all together, you get a whole new way to “beet” cravings.
Roasted Beet and Carrot Salad With Maple-Balsamic Dressing
- 2 lbs. red beets peeled and sliced into 1/2-inch-thick pieces
- 3 bunches carrots about 10-12 carrots, peeled and sliced into ½-inch-thick pieces
- 1/2 cup extra virgin olive oil divided
- 1 tsp. cumin
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/4 cup balsamic vinegar
- 3 Tbsp. pure maple syrup
- 2 Tbsp. Dijon mustard
- 1/2 cup goat cheese crumbled
Preheat oven to 400 degrees F. Coat a sheet pan with non-stick spray or line it with foil.
In a mixing bowl, toss together beets, carrots, 1/4 cup olive oil, cumin, salt and pepper.
Spread mixture on prepared sheet pan.
Bake 26-30 minutes, stirring halfway through.
In a small bowl, whisk together remaining 1/4 cup olive oil, vinegar, maple syrup and Dijon mustard.
Drizzle dressing over roasted beet and carrot salad. Top with crumbled cheese and fresh.