Roasted-Vegetable Salad

Sometimes, some recipes are best described silently and let the pictures do the talking.  this is one of those recipes…One day for dinner the main attraction were beets.

Ingredients:

  • 1 medium red onion (or optional yellow), diced medium
  • 1 cup pre-cut carrots/ or cut into 1/2-inch rounds
  • 1-2 large beets, scrubbed, peeled, and cut into 1/2-inch wedges (I used pre-boiled beets–for 30 minutes from the day before)
  • 1 large sprig rosemary
  • 3 tablespoons olive oil
  • Salt and pepper
  • 1 small bag spring green mix
  • 1 tablespoon lemon juice, plus wedges for serving

Directions:

  1. Preheat oven to 425°F.  On a rimmed baking sheet, toss onion, carrots, beets, and rosemary with 2 tablespoons oil; season with salt and pepper.
  2. Roast veggies until golden and tender, about 30 minutes.
  3. Transfer roasted veggies to a large bowl and toss with lettuce, lemon juice, and remaining tablespoon oil, season with salt and pepper.  Serves 4.

Optional…

Top salad with poached, soft-boiled or hard-boiled eggs (depending on your preference), and serve with lemon wedges.  Enjoy!–gcc

A portion of this recipe was adapted from Everyday Food (From the Kitchen of Martha Steward Living), Issue 97, Page 109