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!

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 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 food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

Twitter Facebook

Servings: 6-8 | Prep Time: 30 minutes | Cook Time: 30 minutes | Ready in: 45 minutes

Ingredients

• 2 large organic beets, peeled and cubed
• 5 large organic carrots, sliced 1/4 inch thick
• avocado oil
• 2 Tbsp maple syrup
• 3 Tbsp lemon juice
• 1 Tbsp avocado oil
• 1/2 tsp sea salt
• 1/4 tsp pepper
• 1 Tbsp chopped parsley
• 1 organic shallot, sliced
• 8 oz Violife vegan feta, crumbled
• 1/3 cup shelled pistachios

Instructions

1. 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.
2. 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.
3. 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.
4. Serve!