Roasted Beet & Carrot Salad
Ingredients
The salad
-
3
pieces
carrots, cut into ½ inch slices
-
2
pieces
golden beets
-
1½
tbsp
olive oil
-
1
tbsp
liquid honey
-
½
tsp
salt
-
½
tsp
ground pepper
-
2
small bunches
black / lacinato kale, spines removed & chopped
-
1
tbsp
olive oil
-
2
cups
thinly sliced brussels sprouts
-
½
cup
sweet and salty pecans
-
½
cup
crumbled goat cheese
The horseradish dressing
-
2-3
tbsp
horseradish
-
2
tbsp
red wine vinegar
-
6
tbsp
olive oil
-
1
tbsp
liquid honey
-
1
tsp
salt
-
½
tsp
ground pepper
-
1
clove
garlic, grated
-
¼
tsp
chili flakes
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Peel and slice the beets and carrots to about ½ inch width, then place them on the baking sheet.
- Drizzle with olive oil and honey, season with salt and pepper, and toss to coat.
- Bake for 20-30 minutes until fork tender, then set aside.
- While the vegetables are baking, whisk together the dressing ingredients and set aside.
- Massage the kale with a tablespoon of olive oil for about a minute to tenderize it.
- On a large serving platter, layer the kale, followed by the roasted vegetables, brussels sprouts, pecans, and goat cheese.
- Drizzle the dressing over the salad, toss, and enjoy!
Nutrition Facts (estimated)
Servings
4-6
Calories
393
Total fat
33.2g
Total carbohydrates
22.1g
Total protein
6.9g
Sodium
790.5mg
Cholesterol
10.5mg
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