Roasted Beet and Carrot Salad With Maple-Balsamic Dressing
Calories: 379 kcal
Ingredients
- 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
Instructions
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Preheat oven to 400 degrees F. Coat a sheet pan with non-stick spray or line it with foil.
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In a mixing bowl, toss together beets, carrots, 1/4 cup olive oil, cumin, salt and pepper.
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Spread mixture on prepared sheet pan.
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Bake 26-30 minutes, stirring halfway through.
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In a small bowl, whisk together remaining 1/4 cup olive oil, vinegar, maple syrup and Dijon mustard.
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Drizzle dressing over roasted beet and carrot salad. Top with crumbled cheese and fresh.
Recipe Notes
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Nutrition Facts
Roasted Beet and Carrot Salad With Maple-Balsamic Dressing
Amount Per Serving
Calories 379
Calories from Fat 217
% Daily Value*
Fat 24.1g37%
Saturated Fat 7.1g36%
Sodium 521mg22%
Carbohydrates 34.8g12%
Sugar 24.5g27%
Protein 9.6g19%
* Percent Daily Values are based on a 2000 calorie diet.