Roasted Beet and Carrot Salad
We are making something for spring, a Roasted Beet and Carrot Salad. We are going to use Golden Beets instead of the more traditional red beets. And we are going to use some Aloha Honey’s Lemon Blossom Honey to add a little sweetness.
Yield: 4 people
Calories: 87.85kcal
Materials
- 1 lb beets (golden or red beets) scrubbed and both ends cut off
- 1 lb carrots sliced
- 2½ Tbsp olive oil
- Salt and pepper
- 1 tbsp grated lemon zest zest the lemon before using the lemon juice
- 3 tbsp lemon juice
- 1 small shallot minced
- 1 tsp honey lemon Honey
- ½ tsp ground cumin
- ½ cup shelled pistachios toasted and chopped
- 2 tbsp minced fresh parsley
Instructions
- Pre-heat oven to 450 degrees
- Scrub the beets well with a vegetable brush under running water (no need to peel before cooking).
- Slice off the ends of each beet to create a flat surface,
- Place the beets in a glass baking dish or line a large, rimmed baking sheet with parchment paper for easy clean-up.
- Drizzle the beets with the olive oil and sprinkle with salt
- Toss until the beets are evenly coated, then arrange them in a single layer in the baking dish.
- Cover beets with aluminum foil
- Roast beets for 20 minutes at 450
- Put the carrots in the 2nd baking pan
- Add 1 tbsp oil, toss to coat carrots
- Season with salt & pepper
- Do not cover the carrots
- After roasting the beets for 20 minutes, put the carrots in the oven and bake both for another 25 min
- Carrots should be nicely roasted after 25 minutes
- Check beets. Pierce through the beets with a fork
- The skin should peel away easily; if it doesn’t, the beets likely need to cook for a little longer.
- Let both cool, especially the beets to be able to handle
- Carefully rub off beet skins using paper towel.
- Slice beets into wedges.
- Whisk lemon juice, shallot, honey, cumin, salt and pepper together in a bowl.
- Whisking constantly, slowly drizzle in the remaining tbsp oil.
- Add beets & carrots, toss to coat, and let cool to room temp
- Add pistachios, parsley, and lemon zest to bowl with beets and carrots and toss to coat.
- Season with salt and pepper to taste. Serve.
Video
Nutrition
Serving: 100g | Calories: 87.85kcal | Carbohydrates: 11.8g | Protein: 1g | Fat: 4.8g | Cholesterol: 10mg | Sodium: 207.1mg | Potassium: 266.1mg | Fiber: 2.5g | Sugar: 7.5g | Vitamin A: 325IU | Vitamin C: 10mg | Calcium: 19.4mg | Iron: 0.5mg