Beet and Carrot Salad

Ingredients

• 4 beets, wrapped in foil
• 2 large carrots, peeled
• 1 tablespoon avocado oil
• 1/2 teaspoon salt
• Black pepper
• 1/4 cup sliced almonds
• 1/4 cup pumpkin seeds
• 1/4 cup crumbled feta
• 1 tablespoon fresh dill
• 1 shallot, diced
• 1/2 teaspoon salt
• Black pepper
• Juice of 1/2 lemon
• 1 teaspoon Dijon mustard
• 2 tablespoons olive oil
• 1/4 teaspoon honey
• 1 garlic clove, grated

Instructions

1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. Cut off the stems of the beets and wrap them in foil.
3. Place the wrapped beets and peeled carrots on the baking sheet.
4. Drizzle with avocado oil and season with salt and black pepper.
5. Roast in the oven until cooked through.
6. Once cooked, unwrap the beets and carrots.
7. Dice the shallot finely for the dressing.
8. In a bowl, combine dill, shallot, lemon juice, olive oil, salt, black pepper, Dijon mustard, honey, and grated garlic.
9. Mix the dressing well and pour half over the roasted vegetables.
10. Top with sliced almonds, pumpkin seeds, and crumbled feta.