Roasted Carrot & Beet Salad with Greens

Ingredients:

• 4 medium carrots, peeled and cut into bite-sized pieces
• 2 medium red beets, peeled and cut into bite-sized pieces
• 4 cups dandelion greens, washed and dried
• 1 small red onion (or spring onion), thinly sliced
• 3 tbsp extra virgin olive oil, divided
• 2 tbsp balsamic vinegar
• 1 tbsp 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 uniform, bite-sized pieces to ensure even roasting.
   • Arrange the carrots and beets in a single layer on a baking sheet lined with parchment paper or aluminum foil for easy cleanup.
3. Roast the vegetables:
   • Drizzle 1 tablespoon of olive oil over the carrots and beets.
   • Season generously with salt and pepper.
   • Roast in the preheated oven for 25-30 minutes, or until tender and caramelized. Flip the vegetables halfway through to ensure even browning.
4. Make the dressing:
   • In a small bowl, whisk together the remaining 2 tablespoons of olive oil, balsamic vinegar, honey, and a pinch of salt and pepper until well combined.
5. Assemble the salad:
   • Allow the roasted vegetables to cool slightly before adding them to a large mixing bowl.
   • Add the dandelion greens and sliced red onion to the bowl.
6. Dress the salad:
   • Drizzle the dressing over the salad mixture and toss gently to combine. Ensure the vegetables and greens are evenly coated.
7. Serve immediately, or refrigerate for a chilled salad option.