Warm Beet and Carrot Salad: A January Snack

This salad is the perfect side dish or main meal to get you through those cold winter nights. Filling, light, diet-friendly and filled with nutrients, I dare you not to try this too-easy-to-be-true recipe!

Ingredients

4 medium-sized Beets - peeled, roasted, cubed

3 carrots - peeled with a carrot peeler then chopped into fine pieces

1 shallot -rough chopped

1/4 cup vinegar

1 lemon

1/4 cup olive oil

1 tablespoon Dijon mustard

Salt and pepper to taste

1 tsp dried thyme

optional: 2 tablespoons of goat cheese

Directions

1. Place cubed beets and carrot pieces in a bowl, (to make the carrot pieces peel a carrot until there is no carrot left then chop those strips up finely.)

2. In a separate bowl, place shallots and vinegar. Allow to soak 10-15 minutes until shallots turn a rose-pink color. Drain shallots and place in another bowl.

3. In the "shallot bowl," add zest and juice of 1 lemon, 1 tsp dried thyme, salt and pepper to taste, dijon mustard. Strain in 1/4 cup olive oil and whisk until combined.

4. Pour this sauce over beets and carrots and place in warm oven or microwave until warmed, (unless beets are still warm from oven then obviously this step is extemporaneous.)

5 OPTIONAL. Top with goat cheese

Enjoy :)

And that has been your daily serving of Oeats!

Xo