Roasted Carrot and Beet Salad

Name: Roasted Carrot and Beet Salad
Yield: serves 4
Ingredients: 4 medium red beets (about 1 pound without greens), 1/2 inch of stems left intact; 2 tablespoons plus 2 teaspoons extra-virgin olive oil; 1 pound carrots (about 8 medium), cut on the diagonal into 1-inch pieces; 1/2 teaspoon coarse salt; 2 tablespoons fresh lemon juice; 2 tablespoons coarsely chopped fresh flat-leaf parsley; 1 tablespoon finely chopped fresh thyme; Freshly ground pepper

January 26, 2012

For a complete meal, serve this salad with pita bread, feta cheese, and hummus. If you are on a low-sodium diet, substitute a less salty cheese for the feta.

Recipe information

Yield
serves 4

Ingredients

4 medium red beets (about 1 pound without greens), 1/2 inch of stems left intact

2 tablespoons plus 2 teaspoons extra-virgin olive oil

1 pound carrots (about 8 medium), cut on the diagonal into 1-inch pieces

1/2 teaspoon coarse salt

2 tablespoons fresh lemon juice

2 tablespoons coarsely chopped fresh flat-leaf parsley

1 tablespoon finely chopped fresh thyme

Freshly ground pepper

Preparation

Step 1
Preheat the oven to 375°F. Toss the beets with 1 teaspoon oil on a rimmed baking sheet. Cover the sheet with foil. Roast the beets until tender, 45 to 55 minutes. Let cool. Trim and peel the beets; cut into 1/2-inch cubes.
Step 2
Meanwhile, toss the carrots, 1 teaspoon oil, and 1/4 teaspoon salt on another rimmed baking sheet. Roast the carrots until browned and tender, about 40 minutes. Let cool to room temperature.
Step 3
Stir the lemon juice, remaining 1/4 teaspoon salt, and the parsley and thyme in a small bowl. Whisk in the remaining 2 tablespoons oil until emulsified. Season with pepper. Toss the beets and carrots with the dressing in a medium bowl. The salad can be refrigerated in an airtight container up to 3 days.
Fit to eat recipe
Step 4
(Per serving)
Step 5
Calories: 405
Step 6
Fat: 22g
Step 7
Cholesterol: 25mg
Step 8
Carbohydrate: 44g
Step 9
Sodium: 892mg
Step 10
Protein: 12g
Step 11
Fiber: 10g

The cookbook cover with a blue background and fine typeface.

Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.

TagsSalad Beef Meat Carrot Root Vegetable Vegetable Side Dinner Lunch Gluten Free Dairy Free Nut Free Vegetarian Vegan Easy Make Ahead Roast Fall Winter Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Fit to eat recipe

Step 4

Step 5

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Step 7

Step 8

Step 9

Step 10

Step 11

Recipe notes