Roasted Beet & Carrot Salad

Directions

1. Preheat the oven to 400°F and line a baking sheet with parchment paper.

2. Cut the stems off the beets and wrap them in aluminum foil. Place them on the prepared pan.
3. Roughly chop the carrots and drizzle with avocado oil, 1⁄2 teaspoon salt, and a few turns of black pepper. Add the carrots to the baking sheet with the beets.
4. Roast for one hour, until the beets and carrots are tender. Remove from the oven and let cool.

5. Once the beets are cool enough to handle, use a paper towel to rub the skin off. Roughly chop to be the same size as the carrots.

6. Heat a small frying pan over medium heat and add the almonds and pumpkin seeds. Tossing occasionally, heat until the nuts and seeds are golden and smell nutty, about 5 minutes.
7. Make the dressing: Whisk together the dill, shallot, salt, pepper, lemon juice, Dijon mustard, olive oil, and honey.
8. Pour the dressing over the beets and carrots and toss to combine. Top with the toasted nuts, seeds, and feta and serve. (If you’re making it in advance, wait to top with nuts/seeds/feta until you’re ready to serve.) Store any leftovers in an airtight container in the fridge for up to 4 days.