Roasted Beet and Carrot Salad

by | Jul 5, 2016 | CSA Member Updates, Recipes

Preparation time:  20 minutes
Cook time:  30 minutes
Ready in: 50 minutes

Servings: 6


1. Heat oven to 425 degrees Fahrenheit.
Toss beets with 1-1/2 teaspoons oil; spread onto half of large rimmed baking sheet sprayed with cooking spray.
3. Toss carrots with remaining oil; spread onto other side of baking sheet.
4. Bake 25 to 30 minutes or until tender. Cool 5 minutes.
Cover large platter with salad greens; top with roasted vegetables and radishes. Drizzle with dressing; top with cheese.

CSA Produce

Produce Featured in this Recipe



A welcome addition to our salads of early spring greens, radishes offer us a splash ...
Watermelon Radish

Watermelon Radish

Watermelon radishes are an heirloom variety of daikon radishes. They’re a root ...


This week's share will contain a variety of head lettuce, to be used in your fresh ...
Chioggia Guardsmark Beets

Chioggia Guardsmark Beets

Taking its name after a fishing village in Italy, the Chioggia Guardsmark beet is ...


High in vitamin A and beta carotene, which is the substance responsible for its ...


Beets are one of the most colorful, sweet and delicious vegetables to use, and they ...
Lettuce – Red, Green or Romaine

Lettuce – Red, Green or Romaine

This week's share will include either leaf lettuce (red or green) or Romaine ...


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