Easy healthy dinner ideas? Count me in. This is a simple salad that’s warm and cold, salty and sweet, and tender and crunchy. It’s got it all.
If you can find vegan feta, I definitely recommend including it in this salad. The salty taste and crumbly texture brings out the best about all the other flavors. The beets feel warm and comforting while the carrots feel crisp and cool. It’s heaven on a plate.
Dare I say, I think this could be a great Thanksgiving side? Maybe it would be a bit controversial but I think people would appreciate having a healthy but festive dish on the table. If you try it out, let me know what you think!
3 carrots, trimmed and peeled
5 beets, trimmed, peeled, and chopped
1/2 bag baby spinach, washed and roughly chopped
4 Tbsp olive oil, separated
2 Tbsp balsamic vinegar
1 Tbsp maple syrup
salt and pepper
1/4 cup finely chopped pecans
1/4 cup vegan feta, crumbled (I used Violife from Whole Foods)
Preheat oven to 400 degrees. On a baking sheet, toss beets in 2 Tbsp olive oil and a sprinkle of salt until evenly coated. Roast for 40-50 minutes or until beets are tender. Meanwhile, use a mandolin or vegetable peeler slicing carrots into very thin ribbons. In a measuring cup, whisk together 2 Tbsp olive oil, balsamic vinegar, maple syrup, and a pinch of salt and pepper. To assemble on a platter, spread spinach and carrot ribbons and top with roasted beets. Pour over oil and vinegar mixture and top with chopped pecans and crumbled feta.
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