May 13, 2008
Roasted Beet and Carrot Salad
Lorraine Glazar, Tucson CSA
8 ounces beets, peeled and cut into slices, and the wedges cut
in half so that nothing is bigger than a matchbook.
8 ounces carrots, cut into ¼ inch slices on the bias
1 ½ tablespoons olive oil
Salt and pepper
1 ½ tablespoons minced green onion, onion or shallots
1 tablespoons rice wine vinegar
1/2 teaspoon honey
1 share frisee, or watercress, or ½ share arugula (look at the
share and judge proportions)
Preheat oven and cookie sheet at 500 degrees.
Toss beets and carrots with 1 tablespoon olive oil, two pinches
salt and six or eight grinds of fresh black pepper. Add a pinch
of sugar and put onto the cookie sheet in a single layer. Roast
for 25 minutes or until vegetables are tender.
Meanwhile, in the same bowl in which you tossed the beets
and carrots, add remaining olive oil, honey, salt and pepper,
green onion or substitute,
When beets and carrots come out of the oven, toss them in the
bowl. Let them cool 15-20 minutes and then toss with fresh
greens. This mixture of roasted vegetables is best atop a
slightly bitter green, to offset its sweetness.
Adapted with permission from a recipe in Cook’s Illustrated.