Recipes: Roasted Carrot & Beet Salad with Lemon Vinaigrette

• Prep Time:10 minutes
• Cook Time:35 minutes
• Serves:4

 

Tagged:
beet, carrot, easter, feta, lemon, roasted, salad, spring, tangy, vinaigrette,

Roasting brings out the natural sweetness of fresh carrots and beets in this delicious vegetable salad. A simple lemon vinaigrette dressing balances the rich sweet caramelized flavor with the perfect tangy flavor note. Serve salad at room temperature or chilled topped with fresh crumbled feta cheese.

This recipe is part of our Carrots: A Hot New Trend That's SPRINGING Up series. Check out all the great Food Channel original recipes at this link.

 

Foodie Byte

If preparing ahead, hold carrots and beets separately to avoid staining the carrots with beet juice.

Ingredients

1 bunch carrots, tops removed, peeled
1 bunch baby beets, tops removed
2 tablespoons olive oil
Salt and black pepper, as needed
2 tablespoons fresh lemon juice
2 tablespoons white wine vinegar
1 teaspoon sugar
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup olive oil
1/4 cup feta cheese, crumbled

Preparation

Preheat oven to 425°F.
Blanch carrots for 1 minute in boiling salted water; plunge into cold water to stop cooking process.
Add beets in boiling water, reduce heat and simmer for 15 to 20 minutes, or until just tender; rub outer surface of beets to remove skin.
Slice carrots in half lengthwise; toss with 1 tablespoon olive oil, season with salt and pepper and arrange on a baking sheet lined with baking paper.
Slice beets lengthwise into ¼ -inch thick slices; toss with 1 tablespoon olive oil, season with salt and pepper and arrange on baking sheet with carrots.
Roast uncovered for 15 minutes.
Combine lemon juice, vinegar, sugar, salt, black pepper and olive oil in jar, screw on lid and shake to blend.
Arrange roasted beets and carrots on serving plate; drizzle with lemon vinaigrette and top with crumbled feta cheese.

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