Baby Beet And Heirloom Carrot Salad With Feta Cheese - cooking recipe

Ingredients

1/2 cup olive oil
1/4 cup red wine vinegar
1 tbsp honey
-1 None Baby Beet and Heirloom Carrot Salad with Feta Cheese
1 lb golden baby beets, trimmed
1 lb red baby beets, trimmed
2 lb baby heirloom carrots, trimmed
2 lb baby purple heirloom carrots, trimmed
1 None large red onion, peeled, cut into thick wedges
2 tsp Dijon mustard
3 tbsp fresh mint leaves
6 oz feta cheese, drained, crumbled

Preparation

To make the dressing, whisk olive oil, red wine vinegar and honey together in a small bowl. Season to taste. Set aside.
Preheat oven to 400\u00b0F. Line 2 baking trays with parchment paper.
Divide beets, carrots and onion between baking trays. Spoon 1/2 the dressing over vegetables and toss to coat. Season. Roast for 45 mins, or until vegetables are tender. Let cool slightly. Peel beets and cut in half (or quarters if large). Cut carrots in half lengthwise.
Stir mustard into remaining dressing.
Arrange vegetables on a serving platter. Top with mint and drizzle with remaining dressing. Serve warm topped with feta cheese.