For a complete meal, serve this salad with pita bread, feta cheese, and hummus. If you are on a low-sodium diet, substitute a less salty cheese for the feta.

　　

Ingredients

serves 4

　　4 medium red beets (about 1 pound without greens), 1/2 inch of stems left intact

　　2 tablespoons plus 2 teaspoons extra-virgin olive oil

　　1 pound carrots (about 8 medium), cut on the diagonal into 1-inch pieces

　　1/2 teaspoon coarse salt

　　2 tablespoons fresh lemon juice

　　2 tablespoons coarsely chopped fresh flat-leaf parsley

　　1 tablespoon finely chopped fresh thyme

　　Freshly ground pepper

　　

Step 1

Preheat the oven to 375°F. Toss the beets with 1 teaspoon oil on a rimmed baking sheet. Cover the sheet with foil. Roast the beets until tender, 45 to 55 minutes. Let cool. Trim and peel the beets; cut into 1/2-inch cubes.

　　

Step 2

Meanwhile, toss the carrots, 1 teaspoon oil, and 1/4 teaspoon salt on another rimmed baking sheet. Roast the carrots until browned and tender, about 40 minutes. Let cool to room temperature.

　　

Step 3

Stir the lemon juice, remaining 1/4 teaspoon salt, and the parsley and thyme in a small bowl. Whisk in the remaining 2 tablespoons oil until emulsified. Season with pepper. Toss the beets and carrots with the dressing in a medium bowl. The salad can be refrigerated in an airtight container up to 3 days.

　　

Fit to eat recipe

Step 4

(Per serving)

　　

Step 5

Calories: 405

　　

Step 6

Fat: 22g

　　

Step 7

Cholesterol: 25mg

　　

Step 8

Carbohydrate: 44g

　　

Step 9

Sodium: 892mg

　　

Step 10

Protein: 12g

　　

Step 11

Fiber: 10g

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.