Roasted Beet and Carrot Salad

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Roasted Beet and Carrot Salad
1 tbs olive oil
1 pound beets
3/4 pound carrots
2 tbs lemon juice
freshly ground black pepper
Preheat oven to 425 degrees
Pour olive oil in a medium bowl
Peel and chop beets into 1 ½-inch chunks. Cut carrots on the diagonal into 1 ½-inch pieces
Toss beets and carrots in oil
Scatter on a rimmed baking sheet
Roast for 20 minutes or until beets and carrots are tender
Serve warm over 1 cup of salad greens
Drizzle with lemon juice and freshly ground pepper. Serves 4

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