Roasted veggies aren’t just for fall anymore! They can fit into the diet year round when mixed with other fresh, seasonal choices. Root vegetables such as beets and carrots can be combined with a variety of greens and a light, lemony vinaigrette to make the perfect warm-weather salad. Quick and easy to make, try this roasted vegetable salad with summer greens this week. The veggies and greens are full of detoxifying fiber and chlorophyll. The colors point to disease-preventing Foodtrients.
4 large carrots, peeled and diced
1 medium yellow onion, diced
3 medium purple beets, peeled and diced
¼ cup + 2 Tbs. olive oil (divided)
2 Tbs. honey
Zest and juice of 1 small lemon
1 tsp. Dijon mustard
1/8 tsp. sea salt
¼ tsp. freshly ground pepper
5 cups arugula
1. Preheat oven to 450 degrees F.
2. Roast carrots, onion, and beets tossed in 2 Tbs. of olive oil for 40 minutes, covered with foil for the first 20 minutes.
3. While vegetables are roasting, whisk ¼ cup olive oil, the honey, lemon zest and juice, Dijon mustard, salt and pepper in a small bowl.
4. Once vegetables have cooled slightly, coat in dressing and serve on top of 5 divided plates of fresh arugula.
Betalain (antioxidants in beets)