Roasted Beet and Carrot Salad with Herbs
Author: Magdalena Wszelaki
Serves: 2 servings
- 1 bunch small beets with greens attached
- 1 tablespoon olive oil, divided
- 2 medium carrots, cut into 1-inch pieces
- 2 cups salad greens
- 1 cooked chicken breast, shredded or cubed
- 2 teaspoons golden flax seed
- 2 teaspoons sesame seeds
- 2 tablespoons fresh parsley, roughly chopped
- 2 teaspoons fresh thyme
- 3 tablespoons olive oil
- 1 ½ tablespoons lemon juice
- 1 tablespoon fresh parsley, roughly chopped
- 1 teaspoon fresh thyme, roughly chopped
- 1 teaspoon fresh rosemary, roughly chopped
- ½ teaspoon ground sea salt
- Preheat oven to 375 degrees.
- Chop the greens off the beets, and wash them well.
- Wash the baby beets.
- Place the beets on parchment paper, and drizzle with 2 teaspoons of olive oil.
- Seal the parchment up, place in a shallow roasting pan and bake for 30-40 minutes, or until fork tender.
- Toss the carrots with remaining olive oil, and place in a shallow roasting pan.
- Bake for 25-30 minutes, or until fork tender.
- While the vegetables are baking, bring a medium saucepan of salted water to a boil.
- Blanch the beet greens for 1 minute, or until bright green. Shock them in a bowl of cold water with lots of ice cubes.
- Dry the beet greens with paper towels, or in a salad spinner. Roughly chop the greens.
- When the beets are cool enough to handle, gently remove their skins with paper towels. Cut off the root end of the beets.
- Whisk all of the ingredients together in a small bowl.
- Place the salad greens on a platter, and top with beet greens, shredded chicken, beets, roasted carrots, flax seeds, sesame seeds, parsley and thyme.
- Drizzle the salad with the herb vinaigrette. Serve immediately and enjoy!
Recipe by HormonesBalance.com at https://hormonesbalance.com/recipes/salads/roasted-beet-carrot-salad-herbs/
3.5.3208