Fresh Roasted Vegetable Salad

July 19, 2015

132

This farm fresh Roasted Vegetable Salad is the perfect summer salad. Turn your summer veggies up a notch by roasting them. The high oven temperature caramelizes the natural sugars in vegetables, creating deep rich flavors. This salad is perfect for a light summer dinner.

For the Beets:
2 medium fresh beets (about 12 ounces)
1 tablespoon olive oil
salt and black pepper
For the Remaining Vegetables:
1 3/4 pounds fresh carrots, peeled and cut into 1-inch pieces
4 medium shallots, peeled and quartered
1 tablespoon olive oil
salt and black pepper
For the Salad Dressing:
6 tablespoons olive oil
3 tablespoons white wine vinegar
1 tablespoon fresh thyme, chopped
2 teaspoons Dijon mustard
1 1/2 teaspoons granulated sugar
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon black pepper
For the Salad:
8 cups romaine lettuce, torn
1/2 cup toasted pecans, chopped

For the Beets: Preheat oven to 375 degrees. Peel beets and cut into 1-inch pieces. Place in a 2 quart baking dish. Drizzle with the oil and sprinkle on the salt and pepper. Toss to coat. Cover with foil...
See the full directions on my site

Nutritions

Calories
183

Sodium
115mg
4% DV

Fat
16g
25% DV

Protein
1g
3% DV

Carbs
5g
1% DV

Fiber
2g
9% DV