Ingredients: Salad 3 red beets 2 large carrots, peeled and julienned into 1/2” pieces olive oil salt and pepper to taste 3 oz baby arugula Dressing 3 tablespoons olive oil 2 tablespoons white wine vinegar 1 tablespoon honey 1 garlic clove, minced 1 teaspoon minced rosemary salt and pepper to taste Directions: 1. Heat ovenContinue reading “Roasted Beet and Carrot Salad with Arugula”
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