Roasted Beet, Carrot And Onion Salad - cooking recipe

Ingredients

12 oz. pkg. baby carrots (2 1/2 c.)
8 oz. boiling onions, peeled
12 oz. baby beets, peeled (if desired) or beets, peeled and cut up
2 Tbsp. olive oil
1 Tbsp. balsamic vinegar
1 Tbsp. orange juice
1 Tbsp. snipped fresh parsley or chives
1/4 tsp. salt
1/8 tsp. pepper
2 c. mixed baby greens
goat cheese

Preparation

Toss together carrots and onions.
Spread evenly in half of a 13 x 9 x 2-inch baking pan. Place beets in opposite half of pan. Drizzle 1 tablespoon of the olive oil over vegetables. Cover with foil and bake in a 400\u00b0 oven for 40 to 45 minutes or until tender. Transfer carrots and onions with a slotted spoon to a storage container; cover. Transfer beets to a separate storage container; cover.
Add 1 tablespoon hot water to baking pan, stirring to dislodge any browned bits.