Recipe: Roasted Carrot & Beet Salad with Lemon Vinaigrette

Preparation

1. Preheat oven to 425°F.
2. Blanch carrots for 1 minute in boiling salted water; plunge into cold water to stop cooking process.
3. Add beets in boiling water, reduce heat and simmer for 15 to 20 minutes, or until just tender; rub outer surface of beets to remove skin.
4. Slice carrots in half lengthwise; toss with 1 tablespoon olive oil, season with salt and pepper and arrange on a baking sheet lined with baking paper.
5. Slice beets lengthwise into ¼ -inch thick slices; toss with 1 tablespoon olive oil, season with salt and pepper and arrange on baking sheet with carrots.
6. Roast uncovered for 15 minutes.
7. Combine lemon juice, vinegar, sugar, salt, black pepper and olive oil in jar, screw on lid and shake to blend.
8. Arrange roasted beets and carrots on serving plate; drizzle with lemon vinaigrette and top with crumbled feta cheese.