Roasted Beet and Carrot Salad with Lemon White Balsamic Vinaigrette
The Organic Kitchen
The Organic Kitchen
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Ingredients

  • 1 medium sized beet, peeled and cut into 1” cubes
  • 6 carrots, peeled and cut on the diagonal, 1/4 ” thick
  • 4 cups baby greens
  • 2 cups spinach
  • 1/4 cup red onion, thinly sliced (to taste and optional)
  • 1/2 cup Marcona almonds
  • 1/3 cup olive oil
  • 3 T white balsamic vinegar
  • 2 tsp chopped garlic
  • ½ tsp sea salt
  • ½ tsp freshly ground black pepper

Instructions

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