A great way to get your nutrients in each day.

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Recipe Summary

prep:
20 mins
cook:
40 mins
total:
1 hr
Servings:
5
Yield:
5 servings
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F (230 degrees C). Spray a 9x13-inch roasting pan with cooking spray.

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  • Place the carrots and onion on one side of the pan, and the beets on the other side. Spray the vegetables with cooking spray. Cover pan with aluminum foil.

  • Roast the vegetables in the preheated oven for 20 minutes, then uncover pan and roast until browned and tender, about 20 more minutes.

  • Whisk together the honey, ground chipotle pepper, Dijon mustard, olive oil, tea, apple cider vinegar, and salt until the mixture is smooth and the salt has dissolved. Place the roasted carrots, onion, and beets into a large bowl, and pour the dressing over the vegetables. Gently toss vegetables to coat with dressing.

  • To serve, place 1 cup of arugula on each of 5 salad plates, then top with 1 cup of the dressed vegetables and 1/2 ounce of goat cheese.

Nutrition Facts

190 calories; protein 6.4g 13% DV; carbohydrates 26.5g 9% DV; fat 7.5g 12% DV; cholesterol 11.2mg 4% DV; sodium 283.7mg 11% DV. Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/30/2011
The veggies can be cooked at 400 for about 30 minutes and they'll be done. The dressing was easy to make and tastes great. I served this on red leaf lettuce without the cheese. Wonderful colorful salad! Read More
(18)

Most helpful critical review

Rating: 1 stars
09/14/2019
chipotle tea dressing was really overwhelming too much spice Read More
11 Ratings
  • 5 star values: 6
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
06/30/2011
The veggies can be cooked at 400 for about 30 minutes and they'll be done. The dressing was easy to make and tastes great. I served this on red leaf lettuce without the cheese. Wonderful colorful salad! Read More
(18)
Rating: 5 stars
10/10/2011
This recipe is delicious! I substituted balsamic vinegar for the apple cider vinegar. It went nicely with pan seared salmon and a glass of red wine. Read More
(8)
Rating: 4 stars
10/23/2011
This salad looks nasty but its ok or call it good.....I think that its very tasty..... Read More
(7)
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Rating: 5 stars
02/20/2015
First time I ever had roasted vegetables and loved them. This has become my favorite vegetable dish. Read More
(1)
Rating: 4 stars
07/04/2014
No need to roast veg so long. 15 covered and 15 uncovered @ 450. Added balsamic to dressing for extra kick. Love how the tea mellowed the flavor. Read More
(1)
Rating: 5 stars
12/31/2015
I really liked this- no changes except that I didn't peel the beets and it didn't make any difference. I served it over romaine lettuce. I had never had anything like this before and I didn't know if it should be served hot or cold. I ended up eating it at room temperature and still really liked it. I could see it served either way. The taste is half-way between a fresh salad and the vegetables at the bottom of the chicken roast. Read More
(1)
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Rating: 4 stars
01/07/2015
nice recipe. My only complaint is that the dressing is far too watery next time I would reduce the amount of tea. Read More
Rating: 5 stars
01/27/2019
Made this for a couple I work.. made it as a side dish with roast chicken. Their comment... "this is better than eating at a restaurant." Enough left over the following day -- it was delicious cold too... Hot or cold -- this is a keeper. Read More
Rating: 1 stars
09/14/2019
chipotle tea dressing was really overwhelming too much spice Read More