Spicy Beet and Carrot Salad Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by sueb
Reviewed: Jun. 30, 2011
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!
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Photo by sueb

Cooking Level: Expert

Living In: Prattville, Alabama, USA

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Reviewed: Oct. 10, 2011
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.
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Cooking Level: Intermediate

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Reviewed: Feb. 20, 2015
First time I ever had roasted vegetables, and loved them. This has become my favorite vegetable dish.
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Reviewed: Jan. 6, 2015
nice recipe. My only complaint is that the dressing is far too watery, next time I would reduce the amount of tea.
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Reviewed: Oct. 23, 2011
This salad looks nasty but its ok or call it good.....I think that its very tasty.....
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Reviewed: Jul. 4, 2014
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.
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