Description
A delicious and healthy dish featuring roasted beets and carrots tossed in a tangy dressing.
Ingredients
Scale
- 2 medium beets, peeled and diced (about 2 cups)
- 3 medium carrots, sliced (about 2 cups)
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, toss the diced beets and sliced carrots with olive oil, salt, and pepper until well coated.
- Spread the vegetables evenly on the prepared baking sheet and roast for 25-30 minutes until tender and caramelized.
- While the vegetables roast, whisk together balsamic vinegar, honey, Dijon mustard, salt, and pepper in a small bowl.
- Once roasted, let the veggies cool slightly before combining them in a serving bowl with the dressing. Toss gently to coat.
- Serve warm or chilled.
Notes
- This dish can be served warm or chilled.
- Adjust the seasoning according to your taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 6g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg