Roasted Beet & Carrot Salad

Beets and carrots are roasted and combined with a delicious honey-thyme vinaigrette to create a bright and flavorful salad. This colorful side dish or light lunch recipe fits the Paleo diet perfectly.

Ingredients:

• 3 medium beets, peeled and diced
• 3 medium carrots, peeled and diced
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• 2 tablespoons fresh thyme leaves
• 2 tablespoons apple cider vinegar
• 1 tablespoon raw honey
• 2 tablespoons extra virgin olive oil
• Mixed greens, for serving

Instructions:

Preheat the oven to 400F 200C

In a bowl, toss diced beets and carrots with olive oil, salt, and pepper

Spread the vegetables in a single layer on a baking sheet and roast for about 25-30 minutes, or until tender and slightly caramelized

In a small bowl, whisk together thyme leaves, apple cider vinegar, honey, and extra virgin olive oil to make the vinaigrette

Once the vegetables are roasted, transfer them to a serving bowl and drizzle with the honey thyme vinaigrette

Serve the roasted beet and carrot salad over a bed of mixed greens

Enjoy