Roasted Beet and Carrot Salad with Pistachios
 
 
Roasting beets and carrots brings out their natural sweetness and earthiness. Mixed with a simple dijon vinaigrette and sprinkled with some chopped pistachios, this is one of those dishes that is so simple to make but so complex in taste.
Author:
Serves: 4 servings
Ingredients
  • 5 beets, julienned
  • 4 medium sized carrots, julienned
  • 2 tbsp olive oil
  • 2 tsp honey
  • 1 tsp white wine vinegar
  • 2 tsp dijon mustard
  • Juice of half a lemon
  • Salt and pepper
  • 3 tbsp raw shelled pistachios, chopped
Instructions
  1. Preheat oven to 425 degrees F
  2. Place the julienned carrots and beets on a cookie sheet, and toss with 1 tbsp olive oil and the 2 tsp honey. Sprinkle with salt and pepper
  3. Roast for 15-20 minutes
  4. Remove from oven, and let cool
  5. While cooling, whisk 1 tbsp olive oil, white wine vinegar, dijon mustard, and lemon juice
  6. Once vegetables are at room temperature, in a bowl, place the roasted vegetables and toss with the dressing
  7. Serve with pistachios sprinkled on top
Recipe by dani california cooks at http://www.danicaliforniacooks.com/roasted-beet-and-carrot-salad-with-pistachios/