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.


  • 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


  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.


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