Roasted Beet, Carrot And Onion Salad

• 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

1. Toss together carrots and onions.
2. 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 400u0b0 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.
3. Add 1 tablespoon hot water to baking pan, stirring to dislodge any browned bits.

baby carrots, boiling onions, baby beets, olive oil, balsamic vinegar, orange juice, parsley, salt, pepper, mixed baby greens, goat cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=111588 (may not work)