Roasted Red Beet and Carrot Salad with Maple Balsamic Glaze
A delicious combination of healthy ingredients is all you need to create this delicious salad that offers a good dose of whole-food nutrients and seasonal flavor. It makes for a perfect dish to serve alongside meat, pasta, or fish, and is it equally perfect when it’s served as the main course.
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Ingredients
- 2 lbs. red beets, peeled and sliced into ½ inch thick pieces
- 3 bunches carrots, about 10-12 carrots, peeled and sliced into ½ inch thick pieces
- 1/2 cup extra virgin olive oil, divided
- 1 tsp. cumin
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/4 cup balsamic vinegar - (see note)
- 3 tbsp. pure maple syrup
- 2 tbsp. dijon mustard
- 1/2 cup crumbled goat cheese - (see note)
Instructions
- Preheat oven to 400F. Coat sheet pan with nonstick spray or line it with foil.
- In a mixing bowl, toss together beets, carrots, ¼cup olive oil, cumin, salt, and pepper.
- Spread mixture out on the sheet pan.
- Bake in the oven for 26-30 minutes, stirring the veggies halfway through.
- Whisk together remaining ¼ cup olive oil, vinegar, maple syrup, and Dijon mustard. Drizzle dressing over roasted salad and top with crumbled cheese, if desired.
Notes
- Make sure to use a good quality balsamic vinegar since it's a main ingredient in the dressing. I like this organic balsamic vinegar.
- Always look at your ingredient label. Some maple syrups' ingredient label list “imitation maple syrup” or “natural maple flavor”, which needs to be avoided.
- You can substitute goat cheese with feta cheese.
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