roasted beet and carrot salad -

Colourful vegetables always tempt me at the market. Oh, yes, you are right… they are healthy and I shouldn’t feel badly about buying them.

I don’t feel badly about buying. I feel badly about buying them and then not using them.

Beets. I always go for the beets.

When I was a kid, beets only came pickled and I did not like them. Not one bit. But I loved the colour.

Now I buy beets because I know they are good for me and they make a really yummy and healthy juice (despite the fact that my juicer has been asleep in my basement for, oh, I don’t know, maybe a year now). It’s that thing that says “you should eat beets, they are good for you.”   So I buy the beets.

I love fresh grated beets on salads, but I often refrain from grating them to avoid making a mess of my clothing. Trust me, I will make a mess.  So they sit, un-grated, un-juiced, in my crisper. Then they start to get soft and smell bad and I throw them away.

So there I was staring at the bunch of beets I purchased & determined to not shove them in the crisper. All the while, those self-righteous feelings I had in the store, from just the very idea of eating something so healthy, were beginning to wane.

I thought “I’ll roast them! and then I’ll figure out what to do.You really can’t go wrong with roasting. them.”

These are all sweet veggies, and even sweeter once they are roasted, so they can stand up to a tangy and acidic dressing.  Oh…. and if you have some leftover roasted veggies in the fridge and were wondering what to do with them – just make the dressing. It’s good on anything. Add more sweetener if your vegetables are less sweet and more delicately flavoured.

Roasted Beet & Carrot Salad

serves 4 as a side dish, or 2 as a lunch sized meal

The vegetables:
  • 4-5 beets, stem-ends remove red, peeled and quartered, halved if small
  • 3 large fat carrots, cut into 2 inch chunks
  • 1 sweet potatoes, peeled and cut into 2 inch pieces
  • 1-2 teaspoons olive oil to coat
  • 1 teaspoon herbs de province (or your favourite dried herb)
  • a pinch of salt and pepper

Preheat oven to 400, while you prep the veggies.

Toss beets and carrots into a glass baking dish and using your hands, coat them with olive oil. Sprinkle with herbs de province (or any other herb you like) salt and pepper.  Bake at 400.

After 20 minutes,,,,,

Chopped and peel sweet potato and coat with a bit of olive oil. Add to the baking dish with the beets and carrots, stir all the veggies around to get some of the seasonings onto the potatoes. Bake until all vegetables are fork-tender, another 20-30 minutes.

The dressing:
  • 2 tablespoons tahini
  • 2 tablespoons lemon juice, about half a lemon
  • pinch of cayenne
  • 1 clove of garlic, grated
  • 1 teaspoon fresh ginger grated
  • 2 teaspoons tamari or soy sauce
  • 1-2 teaspoons agave or honey, or to taste
  • salt and pepper to taste

Add all ingredients into a bowl big enough to accommodate the roasted vegetables, stir with a whisk.

To finish salad:
  • 1/4-1/3 cup, each coarsely chopped parsley and cilantro
  • 1 tablespoon sesame seeds

Once vegetables have mostly cooled, but a bit warm is okay, add them to the bowl with the dressing. Toss well to coat. Add parsley, cilantro and seeds and toss everything well.

Serve at room temperature or chilled.

Check out Wellness Weekend recipe round up at Diet, Desserts & Dogs!