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–+ servings
roasted beet and carrot salad

Roasted Beet and Carrot Salad with Feta

Calories134 kcal
Carbohydrates17 g
Fat6 g
Protein4 g
Prep Time40 minutes
Cook Time45 minutes
Total Time1 hour 25 minutes

Ingredients

  • 6 cups baby arugula
  • 4 medium carrots - diced
  • ⅓ cup crumbled feta cheese
  • ½ cup fresh basil - chopped
  • 2 medium beets - peeled and diced
  • 1 tbsp olive oil
  • 1 tbsp honey
  • 2 tbsp fresh lemon juice
  • Salt and pepper to taste

Instructions

  • Preheat oven to 375 degrees. Spray a baking sheet with nonfat cooking spray. Place diced carrots and beets onto baking sheets, and lightly mist with an olive oil mister or nonfat cooking spray. Season with salt and pepper. Roast in oven until tender, about 40 minutes.
  • In a small bowl, whisk together the oil, honey, lemon juice, salt and pepper.
  • Add arugula and basil to a large bowl, and toss well with the dressing.
  • Top with the roasted carrots, beets and feta cheese and serve right away.

Nutrition

Serving: 1.3 heaping cupsCalories: 134 kcal (7%)Carbohydrates: 17 g (6%)Protein: 4 g (8%)Fat: 6 g (9%)Saturated Fat: 2.9 g (18%)Fiber: 4 g (17%)Sugar: 5 g (6%)