Roasted Beet and Carrot Salad

Name: Roasted Beet and Carrot Salad
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 servings
Cuisine: American
Ingredients: 3 small beets, peeled and thinly sliced; 3 carrots, peeled and thinly sliced; salt, to taste; 2 tsp extra virgin olive oil; ¼ cup pecans, toasted and chopped; 1 tbsp fresh tarragon, chopped (optional)

The recipe is simple but the unique roast-y flavor and sheer beauty makes it the perfect dish to bring to a winter potluck dinner.

3 small beets, peeled and thinly sliced

3 carrots, peeled and thinly sliced

salt, to taste

2 tsp extra virgin olive oil(omit for diabetics)

¼ cup pecans, toasted and chopped

1 tbsp fresh tarragon, chopped (optional)

Preheat the oven to 400°F.

Mix all ingredients together, except the tarragon and pecans.

Layer the sliced beets and carrots on a roasting pan. Roast for 25 minutes, turning occasionally.

Remove from the oven and sprinkle with pecans and tarragon before serving.