Warm Roasted Beet & Carrot Salad

This warm salad stands on its own but was absolutely delicious with these Pan Roasted Pork Chops with Apple & Onion Compote. So healthy, sweet, and savory.

Warm Roasted Beet & Carrot Salad Recipe

(1 hour, 4 servings)

Ingredients

• 2 medium beets, cut into bite-sized pieces

• 3 large carrots, cut into bite-sized pieces

• ⅓ cup extra-virgin olive oil

• 1/4 tsp + 1 tsp sea salt (divided)

• 1 Tbsp. ghee

• 1.5 Tbsp. maple syrup

• 2 Tbsp balsamic vinegar

• 1 Tbsp chopped parsley

• 2 Tbsp crumbled goat cheese to garnish (optional)

Directions

1. Preheat oven to 425℉.

2. Put beets, carrots, olive oil, and sea salt into a roasting pan and toss until veggies are evenly coated.

3. Roast for 45-60 minutes, until tender (when the biggest piece is easily pierced with a fork). Turn the veggies about 30 minutes through. Meanwhile, make the dressing.

4. Melt ghee in a small sauce pan over low then add maple syrup, balsamic vinegar and 1 tsp salt.

5. When the beets and carrots are tender, remove from the oven and toss them with the dressing then return to the oven for 5 minutes.

6. When finished, toss salad with chopped parsley and garnish individual servings with crumbled goat cheese.