Roasted Beet and Carrot Salad
This salad is not only colorful and pretty, but good for you too! It is packed with fiber and vitamins from the veggies, and it is so good! Beets and carrots are about to come into season here now that it is spring, so it is the perfect time to make it!
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
- Bring a large pot of water to a boil, and add the beets. Cook for 15 minutes or so until the beets are tender when pierced with a knife. Drain well and set aside.
- Meanwhile toss the carrots with just enough avocado oil to coat, and spread out on a sheet pan. Place in a 400F degree oven and roast for about 25-30 minutes until the carrots are tender. Remove from the oven and let cool to room temperature.
- Whisk together the maple syrup, lemon juice, avocado oil, sea salt and pepper. Toss the vegetables with the mixture in a bowl and add the shallots, parsley, feta and pistachios and toss to combine.
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- Heart Healthy
- Side Dish