Again looking for idea recipes roasted beet and carrot salad that are appetizing? How to make it is indeed not too difficult but not easy either. If wrong processing, the result will be unsatisfactory and even unpleasant. Even though the delicious roasted beet and carrot salad should had aroma and taste that able provoke our taste buds.

Many things that more or less affect the taste quality of roasted beet and carrot salad, start from the type of material, then material selection fresh, until the way of processing and serving it. No need worry if want prepare roasted beet and carrot salad delicious home, because as long as you know the trick, this dish is can be dish special

Ingredients and seasonings required for prepare

1. Use 5 medium beets
2. Prepare 4 medium carrots
3. Prepare 100 grams goat cheese
4. Prepare 1 clove garlic
5. Prepare 4 tbsp olive oil
6. Use 1 salt and pepper to taste
7. Use 1 tbsp balsamic vinegar
8. Use 1 medium cucumber (optional)

Spread carrots on half of prepared baking sheet. Spread beets on other half of baking sheet. Cut the carrots and the boiled beets. Make sure to cut them about the same size, this way they will be cook about at the same time.

How to cook Roasted beet and carrot salad:

1. Preheat oven to 200º C/ 400º F.
2. Peel the carrots and beets, then slice them to approximately same bite size so that they will roast evenly.
3. Place beets and carrots in an oven proof pan, drizzle the oil, salt and pepper to taste. Place in oven for 30-40 minutes. They are ready when they are fork tender.
4. In the serving plate, place the goat cheese, add the minced garlic, a dash of salt and pepper, mix with a fork, and spread the cheese on the plate.
5. Add the carrots and beets. Don't leave the oil in the pan, so pour that on the plate. Add the balsamic vinegar and enjoy!
6. Optional: you may add a few slices of cucumber. Its freshness and crispiness contrasts with the roasted veggies. Or, you may add some nuts, such as walnuts or pine nuts. So delicious !
7. Done and ready to serve!

Put all the cut vegetables into a large bowl. Add the olive oil, dijon mustard, garlic cloves, the lemon juice and season with salt and, pepper. Toss beets and carrots in avocado oil and sprinkle with salt and garlic powder on top. While the veggies bake, place all ingredients for the vinaigrette in a jar and shake well until combined. Arrange in single layer opposite carrots on same baking sheet.

me, the simple preparation of Roasted beet and carrot salad above can help you prepare dishes that are delicious for family/friends Hope it’s useful and good luck!