Make Beetroot and Carrot Salad with Creamy Parmesan Dressing
Beetroot and Carrot Salad with Creamy Parmesan Dressing
Ingredients:
- 2 medium beetroots, peeled and diced
- 2 medium carrots, peeled and diced
- 2 cups mixed salad leaves
- 1/4 cup grated parmesan cheese
- 2 tablespoons olive oil
- 2 tablespoons cream
- 1 egg, lightly beaten
Instructions:
1. Preheat oven to 350°F (175°C).
2. Place the diced beetroots and carrots on a baking sheet and drizzle with olive oil. Roast for 25-30 minutes, until vegetables are tender.
3. Meanwhile, in a small bowl, whisk together the egg, cream, and parmesan cheese.
4. In a large bowl, combine the roasted vegetables, salad leaves, and the parmesan dressing.
5. Serve the salad warm or chilled. Enjoy!