This warm salad stands on its own but was absolutely delicious with these Pan Roasted Pork Chops with Apple & Onion Compote. So healthy, sweet, and savory.
Warm Roasted Beet & Carrot Salad Recipe
(1 hour, 4 servings)
2 medium beets, cut into bite-sized pieces
3 large carrots, cut into bite-sized pieces
⅓ cup extra-virgin olive oil
1/4 tsp + 1 tsp sea salt (divided)
1 Tbsp. ghee
1.5 Tbsp. maple syrup
2 Tbsp balsamic vinegar
1 Tbsp chopped parsley
2 Tbsp crumbled goat cheese to garnish (optional)
Preheat oven to 425℉.
Put beets, carrots, olive oil, and sea salt into a roasting pan and toss until veggies are evenly coated.
Roast for 45-60 minutes, until tender (when the biggest piece is easily pierced with a fork). Turn the veggies about 30 minutes through. Meanwhile, make the dressing.
Melt ghee in a small sauce pan over low then add maple syrup, balsamic vinegar and 1 tsp salt.
When the beets and carrots are tender, remove from the oven and toss them with the dressing then return to the oven for 5 minutes.
When finished, toss salad with chopped parsley and garnish individual servings with crumbled goat cheese.