Roasted Beet and Carrot Salad
Serves 630 mins prep60 mins cook
This perfect roasted salad combo for Shabbat includes a delicious roasted beet salad and a flavorful roasted carrot salad. Both can be frozen without losing taste or texture, making them a great addition to your cooked salads collection. Enjoy them with Moroccan fish for a delightful meal.
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What you need
Instructions
1: Using a mandoline, carefully slice the beets in 1/4” thick slices. 2: Slice the red onion at 1/8” thickness. 3: Place everything on a parchment lined baking sheet. 4: Mix in olive oil, salt, and pepper. 5: Bake at 400F, uncovered, for 1 hour, mixing every 20 minutes. 6: Peel and slice the carrots. 7: Place the carrots on a parchment lined baking sheet. 8: Mix in minced garlic cloves, a thinly sliced onion, olive oil, salt, pepper, and paprika. 9: Bake at 400F, uncovered, for about 55 minutes to 1 hour, mixing 3 times during cooking.View original recipe