Name: Arugula Salad with Roasted Beets and Carrots
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: For the roasted beets and carrots:; 4 medium beets (, peeled and cut into bite-sized pieces); 4 medium carrots (, peeled and cut into bite-sized pieces); 1 tablespoon extra virgin olive oil; Kosher salt; Freshly ground black pepper; 1 teaspoon Balsamic vinegar; 1 teaspoon red wine vinegar; 1 tablespoon extra virgin olive oil; Arugula or spicy greens ((enough to make 2 large salad portions)); Kosher salt; Freshly ground black pepper

Arugula Salad with Roasted Beets and Carrots

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Ingredients

For the roasted beets and carrots:
4 medium beets , peeled and cut into bite-sized pieces
4 medium carrots , peeled and cut into bite-sized pieces
1 tablespoon extra virgin olive oil
Kosher salt
Freshly ground black pepper

To finish the salad:

1 teaspoon Balsamic vinegar
1 teaspoon red wine vinegar
1 tablespoon extra virgin olive oil
Arugula or spicy greens (enough to make 2 large salad portions)
Kosher salt
Freshly ground black pepper

Instructions

Preheat the oven to 400Â°F.
Toss the beets and carrots with the extra virgin olive oil, and transfer to a baking dish.
Spread the vegetables out into a single layer, and season with salt and pepper. Roast for about 45 "“ 60 minutes, until tender and slightly caramelized.
Arrange the arugula on the serving plates, and top with the roasted beets and carrots.

While the beets and carrots are roasting,

Whisk together the Balsamic vinegar, red wine vinegar, and olive oil until well combined.
Drizzle with the vinaigrette, and season with salt and pepper.

Arugula Salad with Roasted Beets and Carrots