Recipe by cpchef
"A great way to get your nutrients in each day."
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olive oil cooking spray
carrots - peeled and cut into 1/2-inch pieces
onion, cut into 1/2-inch pieces
beets - peeled and cut into 1/2-inch pieces
ground dried chipotle pepper
brewed black tea
apple cider vinegar
2 1/2 ounces
crumbled goat cheese
The veggies can be cooked at 400 for about 30 minutes, and they'll be done. The dressing was easy to make, and tastes great. I served this on red leaf lettuce without the cheese. Wonderful, colorful salad!
This salad looks nasty but its ok or call it good.....I think that its very tasty.....
This recipe is delicious! I substituted balsamic vinegar for the apple cider vinegar. It went nicely with pan seared salmon and a glass of red wine.
First time I ever had roasted vegetables, and loved them. This has become my favorite vegetable dish.
No need to roast veg so long. 15 covered and 15 uncovered @ 450. Added balsamic to dressing for extra kick. Love how the tea mellowed the flavor.
nice recipe. My only complaint is that the dressing is far too watery, next time I would reduce the amount of tea.
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Beet and Carrot Salad
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 68
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