Roasted Carrot and Red Beet Salad with Dandelion Greens

Ingredients:

• 4 medium Carrots, peeled and trimmed
• 2 medium Red Beets, peeled and trimmed
• 4 cups Dandelion Greens, washed and dried
• 1 small Red Spring Onion, thinly sliced
• 3 tablespoons Extra Virgin Olive Oil
• 2 tablespoons Balsamic Vinegar
• 1 tablespoon Honey
• Salt and freshly ground Black Pepper, to taste

Directions:

1. Preheat your oven to 400°F.
2. Prepare the vegetables:
   • Cut the carrots and beets into bite-sized pieces. Ensure they are uniform in size for even cooking.
   • Place the carrots and beets on a baking sheet lined with parchment paper or aluminum foil, making sure they are in a single layer.
3. Roast the vegetables:
   • Drizzle the carrots and beets with 1 tablespoon of olive oil, then season with salt and pepper to taste.
   • Roast in the preheated oven for 25-30 minutes or until tender and caramelized, flipping halfway through.
4. Make the dressing:
   • In a small bowl, whisk together the remaining olive oil, balsamic vinegar, honey, and a pinch of salt and pepper until well combined.
5. Assemble the salad:
   • Once the roasted vegetables are done, allow them to cool slightly.
   • In a large mixing bowl, combine the roasted carrots and beets with the dandelion greens and sliced red spring onion.
6. Dress the salad:
   • Drizzle the dressing over the salad mixture.
   • Toss gently until the vegetables and greens are evenly coated with the dressing.