Roasted Roots Salad
Sheet Pan Meatless
30 min.
4
X
Ingredients
2 bunches fresh radishes, trimmed & quartered1 bag baby spinach
2 cups baby carrots, halved lengthwise1 chopped romaine lettuce
1 bunch golden beets, trimmed, halved, and sliced into half-moons1/2 cup salted cashews, roughly chopped (optional)
3 tsp. olive oil1/4 roughly chopped fresh herbs (basil, cilantro, mint, parsley) (optional)
1 tsp. kosher salt1 1905 salad dressing
1 medium red onion, halved & sliced
Directions
Preheat oven to 400 degrees. Toss the radishes, carrots, golden beets and onions with olive oil and salt. Spread them out on a sheet pan (or two if you need to, to keep them spread out) and roast for 20 minutes. Turn the veggies with a spatula and roast for a further 10 minutes. Remove from oven and set aside. Make a salad with spinach, lettuce and herbs (optional), toss with salad dressing and scatter the roasted veggies on top. Drizzle with balsamic glaze, sprinkle with cashews and serve.