Roasted Beet and Carrot Salad with Goat Cheese

This vibrant salad combines the earthy sweetness of roasted beets and carrots with the tangy creaminess of goat cheese. Scallions add a fresh crunch, while a light vinaigrette enhances the natural flavors. Perfect as a side dish or a light lunch, this recipe is both colorful and nutritious, making it a delightful addition to any meal.

Ingredients:

• 4 medium beets, peeled and cubed
• 3 medium carrots, peeled and sliced
• 4 scallions, sliced
• 4 oz goat cheese, crumbled
• 3 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey
• Salt and pepper to taste
• Fresh herbs (such as parsley or dill) for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the cubed beets and sliced carrots with 2 tablespoons of olive oil, salt, and pepper.
3. Spread the beets and carrots on a baking sheet in a single layer. 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, balsamic vinegar, honey, salt, and pepper in a small bowl.
5. Once the beets and carrots are done roasting, let them cool slightly before combining them in a large bowl with the sliced scallions.
6. Drizzle the dressing over the roasted vegetables and toss gently to combine.
7. Transfer the salad to a serving platter, sprinkle with crumbled goat cheese, and garnish with fresh herbs.
8. Serve warm or at room temperature.