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Roasted Beet and Carrot Salad

Roasted Beet and Carrot Salad

Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
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Servings

Ingredients

  • Salad:2 medium beets about 8 oz/225 g total, peeled, cut into 8 wedges each 2
  • 1 medium carrot about 3 oz/85 g, peeled, cut in half lengthwise, and cut into 2-inch pieces 1
  • 1 medium parsnip about 3 oz/85 g, peeled, quartered lengthwise, and cut into 2-inch pieces 1
  • 1 tsp canola oil 5 mL
  • 4 cups about 4 oz/ 115 g packed spring greens 1 L
  • 1/2 cup thinly sliced red onion 125 mL
  • 1/4 cup golden raisins optional 60 mL
  • 1/4 cup 1 oz/ 28 g pecan pieces, toasted 60 mL
  • Vinaigrette:3 Tbsp balsamic vinegar 45 mL
  • 1 Tbsp plus 2 tsp 10 mL canola oil 15 mL
  • 1/8 tsp dried red pepper flakes .5 mL
  • 1 medium clove garlic minced 1
  • 1/4 tsp salt 1 mL
  • 1/4 tsp coarsely ground black pepper 1 mL

Instructions

Preparation

  • 1 Preheat oven to 425 F (220 C).2 Coat a foil-lined baking sheet with cooking spray. Place beets, carrots, and parsnips on baking sheet. 3 Drizzle evenly with 1 tsp (5 mL) canola oil and toss gently, yet thoroughly, to coat lightly.4 Arrange vegetables in a single layer and bake 10 minutes; stir and bake an additional 7 minutes or until beets are just tender when pierced with a fork. Remove from heat and let stand to cool slightly, about 10 minutes.5 Combine vinaigrette ingredients in a small jar, secure lid, and shake well to blend thoroughly.6 Arrange equal amounts of salad greens on four salad plates. In the following order, top with equal amounts of onion, roasted vegetables, raisins, and pecans. 7 Spoon vinaigrette evenly over all. Serve immediately for peak flavors.
  • Source: canolainfo.org