Ingredients
Salad:
3 medium carrots, peeled and sliced into ½ – inch rounds
2 medium beets, peeled and diced into small cubes
1 tablespoon olive oil
¼ teaspoon salt
¼ teaspoon black pepper
2 cups baby spinach or arugula
¼ cup sunflower seeds (optional)
Citrus Dressing:
2 tablespoons orange juice
1 tablespoon lemon juice
1 teaspoon honey or maple syrup
1 tablespoon olive oil
¼ teaspoon Dijon mustard (optional)
Directions
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Toss carrots and beets with olive oil, salt, and pepper. Spread evenly on the baking sheet.
Roast for 20-25 minutes, stirring once, until tender and slightly caramelized.
In a small bowl, prepare the Citrus Dressing. Whisk together orange juice, lemon juice, honey, olive oil, and Dijon mustard.
In a large bowl, toss roasted vegetables with baby spinach, sunflower seeds if using, and drizzle with dressing. Serve warm or at room temperature.
-
Serves 4
-
Difficulty: Intermediate
