Roast beet and carrot salad
This is really a winter salad, but given it’s rainy and a touch cold I felt like it tonight.
- One bunch of raw baby beets (both the root and the leaves will be used)
- One bunch of dutch carrots
- One bulb of garlic
For the dressing
- 1 tbs brown sugar
- 1 tbs red wine vinegar
- 1 tsp olive oil
Rinse and quarter the beets and half the carrots. Cut the top off the garlic bulb and place it in a baking dish with the beets and carrots. Combine the brown sugar, red wine vinegar and oil, drizzle it over the vegetables and place in a 180 degree celcius oven and cook for 50 minutes or until soft.
Place the beet leaves and spinach in a bowl. Squeeze each of the garlic cloves out of the bulb and add them to the salad along with the roasted carrots and beets. Crumble over the fetta and serve.
When it’s in season I also add parnsip to this salad which gets cooked along with the beets and carrots. Yum!