Roasted Beet and Carrot Salad

Name: Roasted Beet and Carrot Salad
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: American
Ingredients: 1 ½ pounds beets (small) (red, gold, or a combination); 1 pound carrots (peeled and cut in half lengthwise (3-4 medium)); 4 shallots (medium or large) (peeled and trimmed); 2 tablespoons olive oil; 1/2 teaspoon kosher salt (halve if using table salt); black pepper (to taste); 3 cups baby spinach (stemmed); ⅓ cup feta cheese (crumbled); ¼ cup pistachios (roughly chopped); 2 tablespoons Champagne vinegar; ½ teaspoon Dijon mustard (such as Maille); ½ teaspoon sea salt (if using kosher salt, start with ¼ teaspoon and adjust to taste); ¼ teaspoon onion powder; 3 tablespoons fresh tarragon (packed (discard stems)); 1/4 cup extra virgin olive oil

Instructions

Prep:20minCook:1h

Roasted beets and carrots marinated in a bright tarragon vinaigrette and tossed with spinach, pistachios, and feta cheese. This salad works as a prep ahead lunch, a side salad for dinner, or any special occasion meal.

Updated at: Thu, 21 Nov 2024 15:26:03 GMT