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olive oil cooking spray
1 pound carrots - peeled and cut into 1/2-inch pieces
1 onion, cut into 1/2-inch pieces
1 pound beets - peeled and cut into 1/2-inch pieces
1 tablespoon honey
1/4 teaspoon ground dried chipotle pepper
1 teaspoon Dijon mustard
1 tablespoon olive oil
1/2 cup brewed black tea
2 teaspoons apple cider vinegar
1/8 teaspoon sea salt
5 cups arugula
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.....
3 Ratings
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.
* 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: 190 Calories from Fat: 68
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