Spicy Beet And Carrot Salad

Serves: 2

Halle Leffler

1 January 1970

Based on User reviews:

51

Spice

50

Sweetness

42

Sourness

44

mins

Prep time (avg)

4.8

Difficulty

Ingredients:

1

Olive Oil Cooking Spray

450 g

Carrot (peeled and cut into 1/2-inch pieces)

1

Onion (cut into 1/2-inch pieces)

450 g

Beets (peeled and cut into 1/2-inch pieces)

1 tbsp

Honey

1 tsp

Chipotle Pepper (ground dried)

1 tsp

Dijon Mustard

1 tbsp

Olive Oil

1 cup

Brewed Black Tea

2 tsps

Apple Cider Vinegar

1 tsp

Sea Salt

5 cups

Arugula

70 g

Crumbled Goat Cheese

Directions:

1

Preheat oven to 450 degrees F (230 degrees C)

2

Spray a 9x13-inch roasting pan with cooking spray

3

Place the carrots and onion on one side of the pan, and the beets on the other side

4

Spray the vegetables with cooking spray

5

Cover pan with aluminum foil

6

Roast the vegetables in the preheated oven for 20 minutes, then uncover pan and roast until browned and tender, about 20 more minutes

7

Whisk together the honey, ground chipotle pepper, Dijon mustard, olive oil, tea, apple cider vinegar, and salt until the mixture is smooth and the salt has dissolved

8

Place the roasted carrots, onion, and beets into a large bowl, and pour the dressing over the vegetables

9

Gently toss vegetables to coat with dressing

10

To serve, place 1 cup of arugula on each of 5 salad plates, then top with 1 cup of the dressed vegetables and 1/2 ounce of goat cheese