Roasted beetroot and carrot salad

Sweet and savoury, this warm salad is a great weekday meal. Plus, it will keep in the fridge for a few days and used as a side with other meals.

Ingredients:
 
·      4 medium beets, peeled
·      1 lb carrots, peeled
·      Olive oil to drizzle
·      Salt & pepper
Salad:
·      2 -3 cups of greens like kale or spinach (wash + blanch kale leaves if using these)
·      1 tbsp olive oil
·      Juice from 1/2 lemon
·      Salt & pepper
·      1/3 cup feta cheese, crumbled
·      1/4 cup pistachios, crushed
·      Balsamic glaze
·      Hot honey, optional
 

Method:

1.    Preheat the oven to 400 F Chop the carrots into 1″ pieces. Cut the beets in half, and then into 4 or 6 pieces depending on their size.
2.    Add them to a baking dish and drizzle them with olive oil and a sprinkle of salt & pepper. Cover the dish in foil and bake for 35 minutes, then uncover and bake for another 25-30 minutes.
3.    Once the carrots and beets are ready, add the greens to a large platter or bowl and dress them in 1 tbsp of olive oil. lemon juice and salt & pepper
4.    Layer the roasted vegetables over the top, then top with the feta, pistachios, and a drizzle of balsamic glaze and hot honey
5.    Serve as a side dish or appetizer. Leftovers will stay fresh in the fridge for 3-4 days.

Photo taken of Ru's salad at our Farmer's Market.