Spicy Beet and Carrot Salad

Roasted beets, carrots, and onion, tossed with an interesting black tea salad dressing and served on arugula with goat cheese, bring their big, bold flavors to your salad bowl.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 190 Calories

Ingredients

• 1 tablespoon honey
• 1 tablespoon olive oil
• 1 teaspoon Dijon mustard
• ⅛ teaspoon sea salt
• olive oil cooking spray
• ¼ teaspoon ground dried chipotle pepper
• 2 teaspoons apple cider vinegar
• 1 pound carrots - peeled and cut into 1/2-inch pieces
• 1 onion, cut into 1/2-inch pieces
• 1 pound beets - peeled and cut into 1/2-inch pieces
• ½ cup brewed black tea
• 5 cups arugula
• 2 ½ ounces crumbled goat cheese

Recipe Instructions

Step 1

Preheat oven to 450 degrees F (230 degrees C). Spray a 9x13-inch roasting pan with cooking spray.

Step 2

Place the carrots and onion on one side of the pan, and the beets on the other side. Spray the vegetables with cooking spray. Cover pan with aluminum foil.

Step 3

Roast the vegetables in the preheated oven for 20 minutes, then uncover pan and roast until browned and tender, about 20 more minutes.

Step 4

Whisk together the honey, ground chipotle pepper, Dijon mustard, olive oil, tea, apple cider vinegar, and salt until the mixture is smooth and the salt has dissolved. Place the roasted carrots, onion, and beets into a large bowl, and pour the dressing over the vegetables. Gently toss vegetables to coat with dressing.

Step 5

To serve, place 1 cup of arugula on each of 5 salad plates, then top with 1 cup of the dressed vegetables and 1/2 ounce of goat cheese.