By parsleyandparm.com
Roasted Beet and Carrot Salad
Instructions
Prep:20minCook:1h
Roasted beets and carrots marinated in a bright tarragon vinaigrette and tossed with spinach, pistachios, and feta cheese. This salad works as a prep ahead lunch, a side salad for dinner, or any special occasion meal.
Updated at: Mon, 09 Dec 2024 07:52:35 GMT
Nutrition balance score
Great
Glycemic Index
47
Low
Glycemic Load
8
Low
Nutrition per serving
Calories245.4 kcal (12%)
Total Fat18.7 g (27%)
Carbs17.1 g (7%)
Sugars8.7 g (10%)
Protein4.7 g (9%)
Sodium481 mg (24%)
Fiber4.9 g (18%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
1.5 poundsbeets
small, red, gold, or a combination
1 poundcarrots
peeled and cut in half lengthwise
4shallots
medium or large, peeled and trimmed
2 tablespoonsolive oil
½ teaspoonkosher salt
halve if using table salt
black pepper
to taste
3 cupsbaby spinach
stemmed
⅓ cupfeta cheese crumbled
¼ cuppistachios
roughly chopped
2 tablespoonschampagne vinegar
½ teaspoonDijon mustard
such as
½ teaspoonsea salt
if using kosher salt start with 1/4 teaspoon and adjust to taste
¼ teaspoononion powder
3 tablespoonsfresh tarragon
packed, discard stems
¼ cupextra virgin olive oil
Instructions
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