Roasted Beet and Pepper Salad

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Recipe by Delilah’s Farm for The FruitGuys

INGREDIENTS
3 medium beets; trimmed, peeled, and cut into quarters
½ medium onion, cut into ½-inch thick rings
2 peppers, seeds removed and cut lengthwise into 1-inch thick strips
2 tablespoons olive oil
½ teaspoon salt
½ teaspoon pepper
¼ cup orange juice
2 tablespoons olive oil
1 teaspoon honey or agave nectar
1 teaspoon Dijon mustard

PREPARATION

  • Preheat oven to 425°F.
  • Toss beets, peppers and onions with olive oil, salt and pepper.
  • Place beets on a rimmed baking sheet lined with foil. Roast 25 minutes.
  • Add onions and peppers to baking sheet and continue to roast until they’re caramelized and beets are fork tender, about 20 minutes.
  • Meanwhile whisk together the rest of the ingredients.
  • Toss dressing with warm vegetables.
  • Serve alone or with hearty salad greens.

Serves 2–4. Prep time, 15 minutes; cook time, 45 minutes.

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