• Emily Tyler

Roasted Beets, Carrots and Buttercrunch Lettuce

4 Beets peeled and cut in quarters

4 Carrots, peeled and cut into 2″ pieces

1  Tbs Canola Oil

3 cups Butter Crunch Lettuce

1/4 cup Seasoned Rice Vinegar

3/4 cup Canola Oil

1 tsp Dijon Mustard

  1. Heat the oven to 375 degrees

  2. Place the beets and carrots on an aluminum foil lined cookie sheet and toss with the canola oil

  3. Roast the vegetables for about an hour until tender

  4. Let cool slightly and toss with a bit of the dressing and the lettuce

This salad would be great with Cambozola Blue or Fresh Goat Cheese or Rosemary Pecans (see post)

I use rubber gloves to peel the fresh beets – I love pink but not on my hands

This is what happens when you throw a few lettuce seeds in the garden in the fall, and cover it with garden cloth…

#salad #growinglettuce #Carrots #RoastedVegetables #Beets

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