Roasted Beet and Carrot Salad

SaraBeth

"Better than a restaurant!"
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Ingredients

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Original recipe yields 2 servings



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Directions

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  1. Preheat oven to 425 degrees
  2. Pour olive oil in a medium bowl
  3. Peel and chop beets into 1 ½-inch chunks; cut carrots on the diagonal into 1 ½-inch pieces
  4. Toss beets and carrots in oil
  5. Scatter on a rimmed baking sheet
  6. Roast for 20 minutes or until beets and carrots are tender
  7. Serve warm over 1 cup of salad greens
  8. Drizzle with lemon juice and freshly ground pepper

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