Simple Roasted Beet and Carrot Salad

(vegan, gluten-free)

  • 1 lb. beets, stems and skinny roots cut off, and small ones cut in half, large ones cut in to quarters (leave the skins on)
  • 1 lb carrots, peeled and cut on the diagonal into 1 inch pieces
  • a handful of fresh cilantro and/or parsley (about 2 T. chopped)
  • olive oil
  • 2 T. lemon juice
  • 1/2 t. sea salt
  • freshly ground pepper to taste

Toss beets with a bit of olive oil and place on one 1/2 of a cookie sheet. Place in a preheated 375 degree oven while you prepare the carrots. When the carrots are chopped, toss them with a bit of olive oil and place them on the cookie sheet with the beets, but on the other side. (This makes it easy to remove whichever finish cooking first, so you don’t risk some being underdone or overdone.) Continue cooking at 375 for 40 minutes, or until they reach desired tenderness. You may need to remove the carrots before the beets.

Let the vegetables cool enough to handle. Remove the skins from the beets and chop into 1/2 inch cubes.

Meanwhile, prepare the dressing. Chop cilantro and/or parsley. Combine with lemon juice, salt and pepper. Whisk in 2 T. olive oil. Toss with the vegetables in a bowl. Can be served warm, at room temperature, or straight out of the fridge.