Roasted Beet and Carrot Salad with Cabbage and Green Onions

This vibrant salad combines the earthiness of roasted beets with the natural sweetness of carrots, all atop a crunchy bed of cabbage and finished with fresh green onions. The dish features a light vinaigrette that enhances the flavors while maintaining a balance between traditional and creative elements. Perfect for a healthy side or a light lunch, this salad is vegan and gluten-free.

Ingredients:

• 2 medium beets, peeled and diced
• 2 large carrots, peeled and sliced
• 2 cups green cabbage, thinly sliced
• 4 green onions, chopped
• 3 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey (or maple syrup for vegan)
• Salt and pepper to taste
• 1/4 teaspoon cumin (optional)
• 1/4 teaspoon smoked paprika (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a bowl, toss the diced beets and sliced carrots with 2 tablespoons of olive oil, salt, pepper, cumin, and smoked paprika.
3. Spread the beets and carrots on a baking sheet and roast in the preheated oven for 25-30 minutes, or until tender, stirring halfway through.
4. While the vegetables are roasting, prepare the dressing by whisking together the remaining olive oil, apple cider vinegar, honey, salt, and pepper in a small bowl.
5. In a large serving bowl, combine the thinly sliced cabbage and chopped green onions.
6. Once the roasted beets and carrots are done, let them cool slightly before adding them to the cabbage mixture.
7. Drizzle the dressing over the salad and toss gently to combine.
8. Serve immediately or let it chill in the refrigerator for 30 minutes for the flavors to meld.