Ingredients:
2 medium beetroots
2 large carrots
2 tablespoons olive oil
Salt and pepper to taste
2 cups mixed salad greens
For the dressing:
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1 teaspoon honey
salt and pepper to taste
Instructions:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Peel and chop the beetroots and carrots into bite-sized pieces. Toss with olive oil, salt, and pepper.
Spread the beetroot and carrot pieces on the prepared baking sheet. Roast for about 20-25 minutes, or until tender.
While the vegetables are roasting, prepare the dressing by combining balsamic vinegar, olive oil, honey, salt, and pepper in a small bowl. Whisk until well combined.
In a large bowl, combine the roasted beetroots, carrots, and salad greens. Drizzle with the dressing and toss to combine.
Serving:
Serve immediately as a side dish or light main course.
Nutritional Count:
Total Calories: 510 kcal
Protein: 5g
Carbohydrates: 50g
Fats: 34g
Fiber: 11g
Sugar: 32g