Reviews Add Rating & Review 22 Ratings 5 star values: 5 4 star values: 6 3 star values: 9 2 star values: 2 1 star values: 0
Back to Roasted-Carrot-and-Beet Salad All Reviews for Roasted-Carrot-and-Beet Salad - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Roasted-Carrot-and-Beet Salad Recipe Summary Servings: 4
Ingredients Ingredient Checklist 4 medium red beets, (about 1 pound without greens), 1/2 inch of stems left intact 2 tablespoons plus 2 teaspoons extra-virgin olive oil 1 pound carrots, (about 8 medium), cut on the diagonal into 1-inch pieces 1/2 teaspoon coarse salt 2 tablespoons freshly squeezed lemon juice 2 tablespoons coarsely chopped fresh flat-leaf parsley 1 tablespoon finely chopped fresh thyme Freshly ground pepper For Serving 4 small whole wheat pita breads, quartered 4 ounces feta cheese 1/2 cup hummus 2 teaspoons extra-virgin olive oil
Cook’s Notes Salad can be refrigerated in an airtight container up to 3 days.
Gallery Roasted-Carrot-and-Beet Salad
Recipe Summary Servings: 4
Gallery
Roasted-Carrot-and-Beet Salad
Roasted-Carrot-and-Beet Salad
Roasted-Carrot-and-Beet Salad
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
4 medium red beets, (about 1 pound without greens), 1/2 inch of stems left intact 2 tablespoons plus 2 teaspoons extra-virgin olive oil 1 pound carrots, (about 8 medium), cut on the diagonal into 1-inch pieces 1/2 teaspoon coarse salt 2 tablespoons freshly squeezed lemon juice 2 tablespoons coarsely chopped fresh flat-leaf parsley 1 tablespoon finely chopped fresh thyme Freshly ground pepper
4 small whole wheat pita breads, quartered 4 ounces feta cheese 1/2 cup hummus 2 teaspoons extra-virgin olive oil
Directions
Preheat oven to 375 degrees. Toss beets with 1 teaspoon oil on a rimmed baking sheet. Cover sheet with foil. Roast beets until tender, 45 to 55 minutes. Let cool. Trim and peel beets; cut into 1/2-inch cubes.
Meanwhile, toss carrots, 1 teaspoon oil, and 1/4 teaspoon salt on another rimmed baking sheet. Roast carrots until browned and tender, about 40 minutes. Let cool to room temperature.
Stir lemon juice, remaining 1/4 teaspoon salt, the parsley, and thyme in a small bowl. Whisk in remaining 2 tablespoons oil until emulsified. Season with pepper. Toss beets and carrots with dressing in a medium bowl. To serve, divide salad, pita, feta, and hummus among 4 plates. Drizzle oil over feta and hummus on each plate.
Cook’s Notes Salad can be refrigerated in an airtight container up to 3 days.
Cook’s Notes
Salad can be refrigerated in an airtight container up to 3 days.
Reviews
Add Rating & Review 22 Ratings 5 star values: 5 4 star values: 6 3 star values: 9 2 star values: 2 1 star values: 0
Reviews
Add Rating & Review 22 Ratings 5 star values: 5 4 star values: 6 3 star values: 9 2 star values: 2 1 star values: 0
Add Rating & Review
22 Ratings 5 star values: 5 4 star values: 6 3 star values: 9 2 star values: 2 1 star values: 0
22 Ratings 5 star values: 5 4 star values: 6 3 star values: 9 2 star values: 2 1 star values: 0
22 Ratings 5 star values: 5 4 star values: 6 3 star values: 9 2 star values: 2 1 star values: 0
5 star values: 5 4 star values: 6 3 star values: 9 2 star values: 2 1 star values: 0
All Reviews for Roasted-Carrot-and-Beet Salad
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Roasted-Carrot-and-Beet Salad
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
