Roasted Beet & Carrot Salad
6 fresh beets (1 lb.) peeled, cut into ¼” thick slices
1 T. OLIVE MILL Olive oil, such as Classic Greek
4 large carrots, peeled, cut diagonally into thin slices
4 cups tightly packed torn mixed salad greens
2 radishes, thinly sliced
1/3 cup OLIVE MILL White Lemon Balsamic
1/3 cup Crumbled Feta Cheese
Heat oven to 425. Toss beets with 1 ½ t. oil, spread onto half of large oil covered baking pan. Toss carrots with remaining oil and spread onto other side of baking sheet. Bake 25-30 minutes until tender. Cool 5 minutes. Cover large platter with salad greens; top with roasted vegetables and radishes. Drizzle with balsamic and top with cheese.
