Name: Roasted Beet and Carrot Salad with Goat Cheese
Prep time: 55 min
Cook time: 45 min
Yield: 4
Cuisine: Internacional
Ingredients: 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.

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Roasted Beet and Carrot Salad with Goat Cheese

Ingredients

Preparation

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