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Roasted Beet and Carrot Salad

1 bunch fresh beets with leaves

1 lb carrots, washed, peeled, quartered then cut into 1 1/2 inch thick slices

2 tsp avocado oil

sea salt

freshly ground pepper

2 tsp thyme

1 tbsp fresh dill

4 cups mixed greens

1/4 cup sliced red onion

1 avocado,  pitted and cubed

3 tsp Extra Virgin Olive Oil

2 tsp  vinegar of choice (unseasoned rice, balsamic, apple cider)

1 oz crumbled goat cheese (optional)

Preheat oven to 350 degrees F.

Remove greens from beets and set aside.  Wash beets, slice off both ends and peel.  Cut beets into 1/2 inch thick wedges.  Spread evenly on a foil lined baking sheet.  Add 1 tsp olive oil and sprinkle with salt and pepper to taste and 1 tsp thyme.  For the carrots, place also on a separate foil lined baking sheet and add 1 tsp avocado oil and sprinkle with salt and pepper to taste and remaining tsp of thyme.

Place in oven and bake for 45 minutes or until slightly browned and cooked through.  Carrots may be done sooner than beets.

Remove from oven and let cool.

Wash beet greens, remove stems and allow to dry.  Tear into smaller pieces.

Combine lettuce, beet greens,  red onion, avocado, beets, carrots, dill and cheese if using.  Evenly coat with oil and vinegar.   Serve as a side or with grilled chicken or salmon!