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Roasted Beets and Carrots Salad
by
Melanie Dompierre
Quantity for:
6
servings
PREP TIME
10
minutes
mins
COOK TIME
40
minutes
mins
TOTAL TIME
50
minutes
mins
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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
@
mel4skilletsand
games
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