I used to hate beets growing up, and I think it has to do with only ever having pickled beets from a can. Roasting beets enhances their sweetness while still having an earthy flavor, and carrots are a great addition. The dressing I included can be used for a variety of salads but I thought it worked well here. This is great by itself, or you can add some feta cheese and brown rice/quinoa for a more complete salad.
Ingredients:
2 cups each red beets and carrots, chopped into 1" cubes
2 T olive oil
salt/pepper
Ingredients (Dressing):
2 T brown mustard
lemon zest from 1/2 lemon
3 T lemon juice
2 tsp honey
1/4 cup olive oil
1/2 tsp black pepper
2 T fresh parsley
2 T fresh dill
Instructions:
1) Preheat oven to 350 F. Chop your carrots and beets, drizzle with olive oil, and season with salt/pepper. Bake for 30-35 minutes or until tender
2) Mix together the dressing ingredients and pour over the vegetables while still warm and serve immediately
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