A veggie centric salad that pairs well with steak or roast chicken
Preheat over to 400 degrees and place rack in upper third of oven.
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.
Combine ingredients in glass jar with lid and shake! Lightly dress salad. Dressing can be used for up to a week if refrigerated.