Roasted Carrot and Beet Salad

• 4 medium red beets (about 1 pound without greens), 1/2 inch of stems left intact
• 2 tablespoons plus 2 teaspoons extra-virgin olive oil
• 1 pound carrots (about 8 medium), cut on the diagonal into 1-inch pieces
• 1/2 teaspoon coarse salt
• 2 tablespoons fresh lemon juice
• 2 tablespoons coarsely chopped fresh flat-leaf parsley
• 1 tablespoon finely chopped fresh thyme
• Freshly ground pepper

1. Preheat the oven to 375F.
2. Toss the beets with 1 teaspoon oil on a rimmed baking sheet.
3. Cover the sheet with foil.
4. Roast the beets until tender, 45 to 55 minutes.
5. Let cool.
6. Trim and peel the beets; cut into 1/2-inch cubes.
7. Meanwhile, toss the carrots, 1 teaspoon oil, and 1/4 teaspoon salt on another rimmed baking sheet.
8. Roast the carrots until browned and tender, about 40 minutes.
9. Let cool to room temperature.
10. Stir the lemon juice, remaining 1/4 teaspoon salt, and the parsley and thyme in a small bowl.
11. Whisk in the remaining 2 tablespoons oil until emulsified.
12. Season with pepper.
13. Toss the beets and carrots with the dressing in a medium bowl.
14. The salad can be refrigerated in an airtight container up to 3 days.
15. (Per serving)
16. Calories: 405
17. Fat: 22g
18. Cholesterol: 25mg
19. Carbohydrate: 44g
20. Sodium: 892mg
21. Protein: 12g
22. Fiber: 10g

red beets, extravirgin olive oil, carrots, coarse salt, lemon juice, parsley, thyme, freshly ground pepper

Taken from www.epicurious.com/recipes/food/views/roasted-carrot-and-beet-salad-392400 (may not work)