Roasted Beet and Carrot Salad

Ingredients

• 4 beets peeled and diced
• 6 large carrots peeled and diced
• 1 tbsp coconut oil
• 8 cups arugula greens (or other green of your choice)
• ½ cup feta or sheep’s milk cheese (omit if dairy free)
• For dressing:
• ¼ tsp salt
• 1 tsp lemon zest
• 2 tsp raw honey
• 1 tbsp lemon juice
• 1 tbsp and 1 tsp of olive oil
• fresh black pepper to taste

Directions

1. Preheat oven to 400 degrees
2. Combine coconut oil, beets and carrots together well and spread on a large baking dish
3. Roast beets and carrots until tender (approximately 30-40 mins)
4. Meanwhile, combine all dressing ingredients together and stir well
5. Toss arugula with dressing and top with roasted beets and carrots and feta cheese (optional)
     
   
    (Resource: FoodBabe.com)
    
   
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