Beet and Carrot Salad Roasted | Dinner Tonight
The roasted beet and carrot blended together make this a great side salad or can be topped with grilled fish or chicken to make a perfect meal.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at dinnertonight.tamu.edu.
Ingredients
- 3 cups fresh beets thinly sliced (about 3 medium)
- 3 cups fresh carrots thinly sliced (about 3 large)
- 2 tablespoons olive oil (divided)
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 1/2 teaspoon garlic powder
- 2 cups shallots (peeled and quartered)
- 1/4 cup unsalted (raw shelled pumpkin seeds (pepitas))
- 6 cups chopped kale (stems removed)
- 2 tablespoons fresh lemon juice
- 1 tablespoon honey
- 1 tablespoon dijon mustard
- 1/2 cup reduced-fat (feta cheese)
- 1/4 cup dried cranberries
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