Now that spring has arrived in earnest, it’s time to get fresh! After months of pale winter root vegetables, I’m craving color and creativity in the kitchen. And it doesn’t get more colorful (or creative) than this gorgeous roasted carrot and beet salad topped with Italian-style beet green salsa verde.
After a stint in the oven, tender spring carrots and beets take on a smoky sweetness that contrasts nicely with the bold flavor of beets greens, fresh lime, herbs, and shallots. For a light meal, sprinkle feta cheese on the top. For something more substantial, try pairing this easy salad with grilled or roasted chicken.
More from Brooklyn Supper on Babble:
The Surprising Health Benefits of Cruciferous Vegetables and 14 Ways to Eat Them
Healthy Lunch Made Easy: Spinach Salad with Broccoli and Red Peppers
18 Unique Root Vegetable Recipes