ROASTED-CARROT-AND-BEET SALAD

Roasted-Carrot-and-Beet Salad image

Provided by Martha Stewart

Number Of Ingredients 12

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4 medium red beets, (about 1 pound without greens), 1/2 inch of stems left intact
2 tablespoons plus 2 teaspoons extra-virgin olive oil
1 pound carrots, (about 8 medium), cut on the diagonal into 1-inch pieces
1/2 teaspoon coarse salt
2 tablespoons freshly squeezed lemon juice
2 tablespoons coarsely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh thyme
Freshly ground pepper
4 small whole wheat pita breads, quartered
4 ounces feta cheese
1/2 cup hummus
2 teaspoons extra-virgin olive oil

Steps:

Preheat oven to 375 degrees. Toss beets with 1 teaspoon oil on a rimmed baking sheet. Cover sheet with foil. Roast beets until tender, 45 to 55 minutes. Let cool. Trim and peel beets; cut into 1/2-inch cubes.
Meanwhile, toss carrots, 1 teaspoon oil, and 1/4 teaspoon salt on another rimmed baking sheet. Roast carrots until browned and tender, about 40 minutes. Let cool to room temperature.
Stir lemon juice, remaining 1/4 teaspoon salt, the parsley, and thyme in a small bowl. Whisk in remaining 2 tablespoons oil until emulsified. Season with pepper. Toss beets and carrots with dressing in a medium bowl. To serve, divide salad, pita, feta, and hummus among 4 plates. Drizzle oil over feta and hummus on each plate.

Nutrition Facts : Calories 405 g, Cholesterol 25 g, Fat 22 g, Fiber 10 g, Protein 12 g, Sodium 892 g