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
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups baby spinach or arugula
- 1/4 cup sunflower seeds (optional)
Citrus Dressing:
- 2 tablespoons orange juice
- 1 tablespoon lemon juice
- 1 teaspoon honey or maple syrup
- 1 tablespoon olive oil
- 1/4 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
Beets provide nitrates, which support healthy blood pressure and circulation.
Beets were historically cultivated in the Mediterranean, where they were prized in Ancient Rome for medicinal properties.
