If you have the availability, try different colored beets. I have heard so many people tell me that they don't like beets because they are too earthy or taste like the dirt. Try white, pink or golden beets. The flavor is much more subtle and they look so bright and beautiful.
If you are making this as a meal, try adding some edamame beans or tempeh croutons!
Serves 4 side salads or 2 salads for light meal
Roasted Beet Salad
1 medium carrot, small diced
1 med beet, small diced
8 oz mushrooms, quartered
1 small zucchini, cut in half moons
3 c spinach, julienned
shaved parmesan to top salad (optional)
Balsamic Dressing1/2 c olive oil
2 T balsamic vinegar
1/2 t salt
1/4 t pepper
1 T lemon juice
1 t horseradish dijon, use regular dijon if you don’t have this but add a little horseradish!
1/4 t onion powder
1/4 t garlic powder
Preheat oven to 375º.
Roast carrots, beets and zucchini for 15-18 minutes or until beets are cooked through.
In the meantime, mix dressing and sauté the mushrooms in a touch of olive oil until they are nicely caramelized.
Mix together all the vegetables. The heat from the veggies will wilt the spinach just slightly. Once you plate it, top with a little parmesan and fresh pepper.