Gorgeous Beets + Beautiful Carrots = New Spring Salad!

I hate to brag but look at these beautiful vegetables I pulled from my garden this morning.  It's just so satisfying and humbling to me to be able to pick my dinner from my back yard. 

As is the mantra this summer~~what to do with what I just picked?  Well, I happened to find a Beet and Carrot salad recipe while thumbing through my recent Cook's Illustrated magazine.  Again, with a few adaptations, I made what I (and my wonderful husband) thought was a delicious salad for dinner :)  I hope you're not tired of my salad recipes :/  But this is the time of year to take advantage of all the beautiful vegetables growing in one's garden or at the farmers' markets!

Roasted Beet and Carrot Salad
1 pound beets, peeled, cut into 1/2-inch-thick wedges
1 pound carrots, peeled, cut into 1/2-inch-thick wedges

3 tablespoons extra virgin olive oil
Kosher salt and freshly ground black pepper to taste
1/4 teaspoon sugar
1 tablespoon white wine vinegar
1 teaspoon honey (see note below about this honey!)
1 medium shallot, minced
1 small bunch red leaf lettuce, washed, spun and torn into bite sized pieces
1 small bunch romaine lettuce, washed, spun and torn into bite sized pieces
1 small bunch arugula, washed, trimmed and torn into bite sized pieces (optional...can also use watercress)
Crumbled blue cheese (optional...can also use feta or goat cheese)

Toss lettuces together and set aside. 

Adjust oven rack to lowest position, place large rimmed baking sheet on rack and heat oven to 450F.

Toss beets and carrots with 2 tablespoons extra virgin olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper and sugar in large bowl. 

Carefully remove hot baking sheet from oven and working very quickly, carefully transfer beets and carrots to hot sheet and spread in even layer.  Quickly return to oven. 

Roast until vegetables are tender and well browned, 20 minutes.  Do not stir during baking and do not wash bowl.

Meanwhile, whisk remaining tablespoon oil, vinegar, honey, shallot and 1/4 teaspoon and 1/4 teaspoon black pepper in now empty bowl. 

Toss hot vegetables with vinaigrette and cool to room temperature, about 30 minutes. 

Stir vegetables and place over lettuces, top with cheese if using and serve.  I hope you find this salad as delicious and refreshing as we did!

Buon Appetito!

A note about the honey I used.  In a word...d.e.l.i.c.i.o.u.s!

For Mother's Day, my son Mike and his wife Katie gave me a trio of beautiful, artisan honey they bought on a recent trip to Savannah, Georgia.  The one I used for this recipe is called Tupelo honey and it is so delicious it deserves its own mention.  It's smooth, sweet, buttery and very rare. 
 

It was such a thoughtful gift because they know I love to buy local honey from any place I travel to because each local honey has a flavor unique to that region.  I can't wait to try them all! 

Thank you Mike and Katie :)