Roasted Beet & Spring Carrot Salad

With spring settling in slowly, we still have quite a few frosty days to look ahead to, here in Edmonton. These cooler days, to me, are synonymous with roasted veg. I can't be helped really. It's practically hardwired into my brain. The good news is, roasted root veg is super tasty.  With this garlicky lemon dressing, this salad feels like winter courting spring. 

Perfect for this time of year, don't you think?



1 head garlic
1/4 C extra virgin olive oil
Salt & pepper to taste
1 bunch spring carrots, scrubbed
1 bunch spring beets, scrubbed
1 bunch kale or rainbow chard
1 lemon, juiced
1/3 cup raw, hulled pepita (pumpkin seeds)
1 t coconut oil


Note: To bulk up this salad (or to satisfy your man's larger appetite), you could add some quinoa or rice.

You can also add feta or goat cheese crumbled on top!



Prep 5 Mins + cook 35 mins

Preheat the oven at 375.
Chop the woody bottom off of your head of garlic.
Place on a piece of foil, drizzle a little olive oil & a pinch of salt on top. 
Wrap the garlic & bake it for 8-10 mins
While it bakes, bring a medium-sized pot two-thirds full of water up to boil.
Place beets in boiling water for 8-10 mins, then let them cool off enough so you can push the skin off with your fingers.
Once your garlic is ready & your beets are peeled, it's time to raise the heat up to 425, chop your beets into thick slices, place them on a tray with olive oil & salt. 
Cut carrots lengthwise, add them to second tray with a drizzle of oil & some salt.
Then pop both trays in the oven for 15-20 mins, flipping them half way.
While that's roasting, it's time to toast your pepita. 
Add them to a pan with the little coconut oil & salt. Move them around until they get nice and golden. 

To assemble, squeeze roasted garlic out of its papery shell into a large bowl. Add lemon, olive oil & pepper. 
Toss carrots, beets, kale & pepita until well coated. 
Serve warm with feta crumbled on top or pack into jars once cooled for Tuesday's lunch!