Roasted Beet and Carrot Salad with Goat Cheese

Nutrioli
This salad is an ideal combination of fiber, healthy fats, herbs, vitamins, and minerals. A combination of cooked and caramelized vegetables with their natural sugars, where their textures blend with the herbs and creaminess is added with the vinaigrette; a healthy explosion of flavors.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 2 beets, with skin
  • 3 carrots, small, skin on, the smallest possible, if you can use organic
  • 1/4 cups Nutrioli® Vegetable Oil
  • sea ​​salt
  • 5 sprigs thyme
  • 1 tablespoon sea ​​salt, for the vinaigrette
  • 1 teaspoon raw sugar, for the vinaigrette
  • 1 1/2 tablespoons apple cider vinegar, for the vinaigrette
  • 1 clove garlic, sliced very thinly, for the vinaigrette
  • 1 teaspoon oregano, fresh and finely chopped, for the vinaigrette
  • 1 teaspoon thyme, fresh and finely chopped, for the vinaigrette
  • 1 teaspoon rosemary, fresh and finely chopped, for the vinaigrette
  • 1 teaspoon basil, fresh and in pieces, for the vinaigrette
  • 1/2 cups Oli de Nutrioli® extra virgin olive oil
  • 1/2 cups goat cheese, in pieces
  • 2 cups arugula
  • 2 cups spinach
  • 1/2 cups walnuts, candied
Preparation
10 mins
45 mins
Low
  • Place the beets and carrots separated on two baking trays; gently drizzle Nutrioli® vegetable oil over the vegetables, distribute sea salt and thyme sprigs; cover with aluminum foil and bake the beets at 200 °C for 45 minutes and the carrots for 25-30 minutes; to know when they are ready, insert a knife, and it should go in easily.
  • Remove the trays from the oven and let cool at room temperature for 15 minutes.
  • Peel the beets, cut into medium wedges, and set aside; cut the carrot into medium slices and set aside.
  • For the vinaigrette, in a bowl mix the sea salt, brown sugar, apple cider vinegar, garlic, oregano, thyme, rosemary, and basil using a whisk; in a thin stream, pour Nutrioli® extra virgin olive oil and whisk vigorously until fully incorporated.
  • Arrange the herbs (spinach and arugula), distribute the beets and carrot; drizzle with vinaigrette to taste and decorate with goat cheese and candied walnuts, set the vinaigrette aside in case you want to add more.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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