Root Vegetable Salad


So I am obsessed with my CSA. I had some beets left over from last week’s share, and yesterday in my share I received the most beautiful carrots I have ever seen. Here’s the recipe:

4-5 small beets

4-5 small carrots

1 can organic chick peas (garbanzo beans)

1 small fennel bulb

1-2 scallions

Handful of chopped cilantro and parsley

Lemon juice

Olive oil

First, preheat the oven to 375. Cut the tops off the beets and carrots and wash well. You can save the beet greens for a salad, but mine were getting kind of old. Wrap each beet individually in aluminum foil and wrap all of the carrots together in one piece of foil.

ImageThe beets and carrots need to roast in the oven until they are tender enough to be pierced by a fork. Mine took approximately 40 minutes.

While the beets and carrots are in the oven, I rinsed the chick peas, gave the cilantro and parsley a rough chop, and diced the scallion and fennel. I tossed them together in a bowl and let them marinate for a few minutes in some lemon juice (2-3 tablespoons).

ImageOnce the carrots and beets are ready, remove them from the oven and let them cool. When they’re cool enough to handle, dice the carrots and add to them to the bowl. Then, remove the ends of the beets and cut in half – this makes it easier to remove the skins. If the beets are cooked enough, the skins will peel right off. Your hands will also turn a lovely shade of purple 🙂

Toss all of the ingredients together in the bowl. Then, add 2 tablespoons of olive oil for some extra flavor – I used italian herb infused oil.

Enjoy 🙂


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