Roasted Beet and Carrot Salad with Arugula and Light Vinaigrete

• 1 pound beets peeled and cut into 1/2-inch thick wedges,
• 1 pound carrots peeled and slice into 1/4-inch thick slices
• 3 1/2 tablespoons olive oil, extra-virgin
• 1 x salt and black pepper to taste
• 1 pinch sugar generous pinch
• 2 tablespoons white wine vinegar
• 1 teaspoon maple syrup or honey
• 4 tablespoons shallots minced
• 8 ounces arugula (roquette) washed and dry well

1. Position the oven rack to the lowest position, and preheat oven to 500 F degrees.
2. In a large bowl, add the beets and carrots with 2 tablespoons olive oil, salt, black pepper to taste, and sugar, gently toss until well mixed.
3. Spread the vegetables on a baking sheet in an even layer.
4. Roast until the vegetables are tender and well-browned on one side, 18 to 22 minutes, no stirring during the roasting.
5. Meanwhile in the same bowl (no need to wash it), whisk together the remaining olive oil, vinegar, salt and black pepper to taste, chill in the refrigerator until the vegetables are roasted.
6. When the vegetables are well roasted, transfer into the bowl with the citrus dressing, and toss until well combined, and let cool to room temperature, about 10 minutes.
7. Stir in the arugual, transfer to a serving plate.
8. Serve and enjoy.

beets, carrots, olive oil, salt, sugar generous, white wine vinegar, maple syrup, shallots, arugula

Taken from recipeland.com/recipe/v/roasted-beet-carrot-salad-arugu-52249 (may not work)