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.
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.
