Baby Beet And Heirloom Carrot Salad With Feta Cheese

• 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

1. To make the dressing, whisk olive oil, red wine vinegar and honey together in a small bowl. Season to taste. Set aside.
2. Preheat oven to 400u0b0F. Line 2 baking trays with parchment paper.
3. 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.
4. Stir mustard into remaining dressing.
5. Arrange vegetables on a serving platter. Top with mint and drizzle with remaining dressing. Serve warm topped with feta cheese.

olive oil, red wine vinegar, honey, salad with, golden baby beets, red baby beets, baby heirloom carrots, purple heirloom carrots, red onion, mustard, mint leaves, feta cheese

Taken from recipes-plus.com/api/v2.0/recipes/33664 (may not work)