Lunche for 6

Roasted Beet Salad

Name: Roasted Beet Salad
Total time: 80 min
Yield: 6 servings
Cuisine: American
Ingredients: 8 beets; 4 tbsp extra-virgin olive oil; 4 large carrots; sea salt; freshly cracked black pepper; 2 cups watercress or spring salad mix; green goddess dressing

Beets and carrots roast until tender, then join crisp watercress and green goddess dressing.

$0.81per serving $

80 minstart to table

6servings

American Vegetarian Vegan Dairy-free Low-carb Budget Lunches Side dishes Back to school Cold-weather comfort Winter Summer

Ingredients

8 beets
4 tbsp extra-virgin olive oil
4 large carrots
sea salt
freshly cracked black pepper
2 cups watercress or spring salad mix
green goddess dressing

Steps

Heat the oven to 400 F and line a large baking sheet with foil.
Scrub the beets and carrots, trim them, and cut them into similar-sized pieces.
Toss the vegetables with the olive oil, salt, and pepper, then spread them on the baking sheet.
Roast for 45 to 55 minutes, turning once, until the vegetables are fork-tender.
Cool the roasted vegetables for 10 minutes, then toss them with the watercress and green goddess dressing.