Roasted Beets and Carrots Salad

This kale salad with roasted beets and carrots is not only pretty to look at, it’s also bursting with flavour and nutrients!


– Beets – Carrots – Olive Oil – Salt – Black Pepper

Preheat the oven to 425 degrees F. In a large mixing bowl, combine beets, carrots, 2 tablespoons of the olive oil and salt and pepper.

Add carrots and beets to a large sheet pan in a single layer and roast in oven for 15 minutes.

Remove from oven and toss the shallots and pumpkin seeds with the beets and carrots on the baking sheet. Roast for an additional 10-15 minutes or until the vegetables are just tender.

Meanwhile, place the chopped kale in the same bowl where the beets and carrots were. Add remaining tablespoon of olive oil and massage into kale leaves with clean hands until the leaves are bright green and tender, about 2-5 minutes.

In a small bowl or mason jar, mix together the lemon juice, maple syrup and Dijon mustard until combined.

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