4medium beets, peeled and cut into bite-sized pieces
4medium carrots, peeled and cut into bite-sized pieces
1tablespoonextra virgin olive oil
Kosher salt
Freshly ground black pepper
To finish the salad:
1teaspoonBalsamic vinegar
1teaspoonred wine vinegar
1tablespoonextra 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 400°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.