Roasted Beet & Carrot Salad
Serves 4
15 mins prep
30 mins cook
45 mins total
This carrot salad with beets and brussels sprouts is a warming salad that's perfect for the colder months. Add protein to make it a meal, or serve it as a side.
For the horseradish dressing
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Preheat the oven to 425F and line a baking sheet with parchment paper.
To prepare the beets and carrots, peel both vegetables. Then slice the beets and carrots to a similar width, about half inch. Add the beets and carrots to the parchment lined baking sheet, drizzle with olive oil, honey and season with salt and pepper. Toss to coat the vegetables. Bake 20-30 minutes or until fork tender. Set aside.
While the vegetables are cooking, make the dressing by whisking together all of the ingredients and set aside. Start with using 2 tbsp horseradish in the dressing, taste and if you desire more heat, add 1 more tablespoon.
To prepare the kale, add a tablespoon of olive oil and massage with your hands for about a minute. (The point of massaging the kale is to break down some of the tough fibres, making for a more tender salad).
To assemble the salad, on a large serving platter or bowl, arrange the kale first as the bottom layer. Then add the roasted vegetables, brussels sprouts, pecans and crumbled goat cheese. Drizzle dressing over the salad, toss and enjoy!
