Roasted Beet, Carrot, and Onion Salad

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2 users rated this recipe an average rating of 2.5
  • Makes: 6 servings
  • Prep: 20 mins
  • Bake: 40 mins
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Roasted Beet, Carrot, and Onion Salad
Ingredients
12
ounce package baby carrots (2-1/2 cups)
8
ounces boiling onions, peeled
12
ounces baby beets, peeled if desired, or beets, peeled and cut up
2
tablespoons olive oil
1
tablespoon balsamic vinegar
1
tablespoon orange juice
1
tablespoon snipped fresh parsley or chives
1/4
teaspoon salt
1/8
teaspoon pepper
2
cups mixed baby greens
Directions
  1. Toss together carrots and onions. Spread evenly in half of a 13x9x2-inch baking pan. Place beets in opposite half of pan. Drizzle 1 tablespoon of the olive oil over vegetables. Cover with foil and bake in a 400 degree F oven for 40 to 45 minutes or until tender. Transfer carrots and onions with a slotted spoon to a storage container; cover. Transfer beets to a separate storage container; cover.
  2. Add 1 tablespoon hot water to baking pan, stirring to dislodge any browned bits. For dressing, combine liquid in pan, the remaining 1 tablespoon olive oil, the vinegar, orange juice, parsley or chives, salt, and pepper in a screw-top jar. Cover and shake to combine. Place greens in self-sealing plastic bag; seal.
  3. Transport vegetables and dressing in a picnic basket. Transport greens in an insulated cooler with ice packs.
  4. To serve, toss together the beets, carrots and onions, greens, and dressing. Makes 6 side-dish servings.
Nutrition Facts (Roasted Beet, Carrot, and Onion Salad)
    Per serving:
  • 107 kcal cal.,
  • 5 g fat
  • (1 g sat. fat,
  • 129 mg sodium,
  • 14 g carb.,
  • 2 g fiber,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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