Roasted Beet and Carrot Salad

5

lbs

beets cut in 1 inch diced

5

lbs

golden beets cut in 1 inch diced

5

lbs

carrots, cut into 1-inch lengths

2

cups

scallions or Green Onions

2

cups

red bell pepper seeded and chopped

1.5

cups

raspberry vinaigrette

.5

cup

oil

.25

cup

kosher salt

.25

cup

coarse black pepper

1

Take peeled Carrots, Golden and Red beets mix together with salt pepper and oil place on sheet pan and roast 30 to 45 minutes

2

when the mixture is ready let cool for 10 to 15 minutes add all remaining ingredients and chill for 1 hour and serve

Servings: 52

Yield: 5.4oz

Degree of Difficulty

Degree of Difficulty: Easy

Oven Temperature: 350°F

Cooking Times

Preparation Time: 1 hour

Cooking Time: 45 minutes

Inactive Time: 15 minutes

Total Time: 1 hour

Nutrition Facts

Serving size: 1/52 of a recipe (4 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories

63.45

Calories From Fat (32%)

20.26

% Daily Value

Total Fat 2.3g

4%

Saturated Fat 0.32g

2%

Cholesterol 0mg

0%

Sodium 155.77mg

6%

Potassium 340.58mg

10%

Total Carbohydrates 10.45g

3%

Fiber 2.9g

12%

Sugar 6.02g

 

Protein 1.41g

3%

Recipe Type: Salad