Warm Roasted Beet and Carrot Salad
Warm roasted beet and carrot salad is not only full of fall flavours, but a perfect side dish to turkey. Garden fresh vegetables are the best. My co-worker (who is awesome) shared his harvest with me. Whoo hoo! Let’s start on these wonderful ingredients.
Servings: 6
Ingredients
- 5 garden carrots
- 6 garden beets
- 1 cup of got feta cheese
- 4 tablespoons of olive oil
- 2 tablespoons of thyme
Instructions
- First, gather all of your ingredients and set the oven to 400 on roast.
- Wash and cut the carrots and the beets. I peel the beats, yet not the carrots. Toss each in 2 tablespoon of olive oil and 1 tablespoon of thyme.
- Cook them in separate pans otherwise the beets will bleed all over the carrots. I cut the beets far smaller than the carrots so they'll cook for about the same amount of time. Obviously, the beets take longer to cook unless cut small. Roast them for 25-30 minutes.
- Time to layer. Lay down the beets first, then the carrots. Top with the crumbled feta and eat.