Makes 4 servings
2 lbs beets, scrubbed, peeled and thinly sliced
6 medium carrots, thinly sliced
3 T olive oil
Coarse salt and ground pepper
3 T orange juice
1 1/2 t sherry vinegar or white wine vinegar
6 c mixed greens
1/2 c crumbled feta cheese**
1/3 c chopped walnuts, toasted
Preheat oven to 450.
On a rimmed baking sheet, toss beets and carrots with 1 1/2 T olive oil, and season with salt and pepper. Roast until tender, about 30 minutes, tossing halfway through. Allow to cool.
While vegetables are roasting, whisk together the orange juice, vinegar, and olive oil. Season with salt and pepper.
In a large bowl, toss the mixed greens with half of the dressing and transfer to a serving platter. Toss the beets and the carrots with the remaining dressing and add to the platter. Add feta cheese and walnuts before serving.
**Remove cheese for Whole30.