Roasted-Carrot-and-Beet Salad

Name: Roasted-Carrot-and-Beet Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 454 grams carrots, (about 8 medium), cut on the diagonal into 1-inch pieces; 1 teaspoons coarse salt; 113 grams feta cheese; 2 Tbsps coarsely chopped fresh flat-leaf parsley; 1 Tbsp finely chopped fresh thyme; 118 milliliters hummus; 2 Tbsps freshly squeezed lemon juice; 2 Tbsps extra-virgin olive oil; 2 teaspoons extra-virgin olive oil; 4 servings freshly ground pepper; 4 mediums red beets, (about 1 pound without greens), 1/2 inch of stems left intact; 4 smalls whole wheat pita breads, quartered

Roasted-Carrot-and-Beet Salad is a vegetarian main course. This recipe makes 4 servings with 441 calories, 15g of protein, and 20g of fat each. This recipe covers 29% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of beets, thyme, lemon juice, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.