Roots Vegetables perfect in all seasons

During winter it is difficult to find fresh and affordable vegetables, but these roasted Beets and Carrots salad are ideal. Pack with a lot of antioxidants and vitamins. You can find these vegetables at any grocery, and they are really affordable.

Benefits of the Roots Vegetables

Root vegetables have a high amount of fiber. Additionally, the benefits of root vegetables include the ability to fight inflammation. This is due to the carotenoid antioxidants these veggies contain, such as vitamins A and C. Beta-carotene, which is a precursor to active vitamin A, can be found in large amounts in sweet potatoes, carrots, beets, and other root veggies. For example, the carrots they have antioxidants called carotenoids are what give carrot juice and carrots their trademark orange color, and is what can help protect your eyes and skin. For the beets, they contain nitrates, which your body can use for muscle recovery, improved circulation, and lowering inflammation. So don’t forget your roots vegetables, they are good for you!

How to make a Roasted Beets and Carrots Salad

Preheat the oven at 400 degrees, and place the grill in the middle. Cut the carrots and the boiled beets. Make sure to cut them about the same size, this way they will be cooked about at the same time. Put all the cut vegetables into a large bowl. Add the olive oil, the dijon mustard, the garlic cloves, the lemon juice, and season with salt and, pepper. Now, place the vegetables mixed on a baking sheet. Cook the vegetables in the oven for 30 to 40 minutes or until the vegetables are nicely colored. When the vegetables are cooked add the feta cheese, the cilantro, and add some freshly squeezed lemon juice.

Roasted Beets and Carrots Salad

by Melanie Dompierre

Quantity for: 6 servings

PREP TIME10 minutes mins

COOK TIME40 minutes mins

TOTAL TIME50 minutes mins

Print Pin

An easy and delicious roots vegetables salad with feta cheese.

Ingredients

• 3 chopped and peeled carrots
• 4 boiled beets
• 2 tbsp olive oil
• 1 tbsp dijon mustard
• 1 garlic cloves
• 1/2 lemon (his juice and zest)
• salt and pepper
• 1/2 cup feta cheese
• 1/2 cup fresh cilantro

Instructions

• Preheat the oven at 400 degrees, and place the grill in the middle.
• Cut the carrots and the boiled beets. Make sure to cut them about the same size, this way they will be cook about at the same time.
• Put all the cut vegetables into a large bowl.
• Add the olive oil, dijon mustard, garlic cloves, the lemon juice and season with salt and, pepper.
• Now, place the vegetables mixed on a baking sheet.
• Cook the vegetables in the oven for 30 to 40 minutes or until the vegetables are nicely colored. 
• When the vegetables are cooked add the feta cheese, the cilantro, and add some freshly squeezed lemon juice.

Notes

If you make this recipe ..... tag me @mel4skilletsandgames on Instagram and hashtag it #skilletsandpots. 

Course: Salad, Side Dish, Snack

Cuisine: French

Keywords: beetroot, beets, carrots, cod liver salad, feta cheese, roasted vegetables, roots vegetables