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.
Roasted Beet and Carrot Salad with Lemon White Balsamic Vinaigrette:
This salad is fairly straight forward, tender baby greens, sweet roasted carrots and beets, savory feta, and herby Marcona almonds all drizzled in a tangy lemon white balsamic vinaigrette!
How to Roast The Veggies:
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 golden brown.
The Dressing:
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, it’s so smooth and delicious you could drink it right out of the bottle. That said I also really love this one)
The Nuts!
Marcona almonds are blanched almonds with rosemary and sea salt. They add flavor and texture to this salad.
Healthy and Delicious!
I hope you enjoy this veggie centric salad. It pairs well with steak or roasted chicken.
The Recipe: Roasted Beet and Carrot Salad with Lemon White Balsamic
What you need: a good knife, a great sea salt, and parchment paper (to cover cookie sheet). You will also need white balsamic vinegar. My first pick is always Prelibato White Balsamic vinegar from Italy. You may get lucky and find it in a store, but I almost always have to buy online. Second choice, O California White Balsamic.
A veggie centric salad that pairs well with steak or roast chicken
- 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 baby spinach
- 1/4 cup red onion, thinly sliced
- 1/3 cup Marcona almonds
- 1/3 cup Crumbled Feta
- 1/3 cup extra virgin olive oil
- 3 tablespoons white balsamic vinegar
- Juice from ½ a lemon
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
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Preheat over to 400 degrees and place rack in upper third of oven.
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Place prepared carrots and beets on a rimmed cookie sheet covered with unbleached parchment paper. Drizzle vegetables with olive oil and toss all veggies should be lightly coated 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.
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Combine ingredients in glass jar with lid and shake! Lightly dress salad. Dressing can be used for up to a week if refrigerated.
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Post tags: salad, beets, carrots, luncheon, the luncheon, white balsamic, sea salt, lemon, salads, feta, roasted beet salad, gluten free
