I love this fall salad! Healthy greens, antioxidant rich root vegetables, Marcona almonds and a delicious dressing made with heart healthy extra virgin olive oil make it the perfect healthful salad for blustery autumn days.
Now, if you are saying to yourself “I don’t like beets” all I can say is… that’s what I said until eating this salad! So give it a shot. If you still don’t like beets after trying it, I give you permission to just eat the carrots. But really you should set the beets! Beets are loaded with beneficial vitamins, minerals and phytochemicals! Only 37 calories per 1/2 cup and 1.7 grams of fiber make them a fabulous veggie to add to your diet. And in this salad they taste amazing with the feta, Marcona almonds and dressing. Ok enough nagging… I mean encouraging, and onto the cooking!
Prepare veggies by washing and peeling.
Then cut ‘em up! A good sharp knife (like this) is a must!
Always drizzle with just enough olive oil so that vegetables are glistening but not saturated. Then sprinkle them generously with freshly ground pepper and Maldon’s Chef Salt. It’s my favorite! Allow veggies to roast till edges are a smidge brown.
I dress this salad with a tasty lemon-white balsamic vinaigrette. This is one of my favorite dressings, largely because of the Prelibato white balsamic we use here at The OK. Our white balsamic comes over the ocean on a boat twice a year from Italy. It is aged in wooden vats and has a smooth creamy texture with no acidic taste like the white balsamic vinegars made here (no offense to the good ol’ USA but Italy does a few things better than we do and white balsamic is one of them, speaking Italian is another: ) If you aren’t lucky enough to live close enough to buy it from me, you can click and have it delivered to your door!
Our dressing has a little chopped garlic. Click here to see how to get the smell of garlic off your hands:)
Marcona almonds are blanched almonds with rosemary and sea salt. They add flavor and texture to this salad.
You could use several different cheeses in this salad. If you are a mild cheese lover, go with soft goat cheese or creamy crumbled feta. If you are a strong cheese lover you can use a Gorgonzola or Bleu Cheese. It’s up to you.
The Recipe: Roasted Beet and Carrot Salad with Lemon White Balsamic
Preheat over to 400 degrees and place rack in upper third of oven.
Salad: Serves 4-6
You will need parchment paper and a rimmed baking sheet.
1 medium sized beet, peeled and cut into 1” cubes
6 carrots, peeled and cut on the diagonal, 1/4 ” thick
4 cups baby greens
2 cups spinach
1/4 cup red onion, thinly sliced (to taste and optional)
1/2 cup Marcona almonds
Crumbled Feta, to taste (any of the cheeses mentioned above)
Lemon/white balsamic dressing (recipe below)
Place prepared carrots and beets on a rimmed cookie sheet covered with unbleached parchment paper. Drizzle vegetables with olive oil and toss till all veggies are covered lightly in oil. Sprinkle with sea salt and pepper. Toss. Bake in oven for 40-45 minutes. Remove, allow to cool. Place greens on a platter. Top with roasted beets and carrots, Marcona almonds and feta. Dress lightly and toss.
Combine ingredients in glass jar with lid and shake! Lightly dress salad. Dressing can be used for up to a week if refrigerated.
Yum, yum! Healthy and beautiful… just like you! To purchase The Organic Kitchen Seasonal Cookbook click here. Please subscribe and leave a question or comment.
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Post tags: salad, beets, carrots, luncheon, the luncheon, white balsamic, sea salt, lemon, salads, feta, roasted beet salad, gluten free