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Roasted Beets + Carrots w/Oranges

This is a tasty little salad I made for brunch on a lazy Sunday morning filled with mango-orange mimosas and radio interviews. Maybe it was the mimosas, or maybe it was the hangry but I got out some precooked chickpeas to sprinkle over top, but totally forgot to add it in when my dish was ready. I thought it was pretty filling just the way it was, but BandMan decided to cook up some potatoes for breakfast part 2. So maybe if you're like him you'll need some additional bulk on the side and with the addition of some chickpeas, this makes a well-rounded meal.

Either way, this salad fucking rocks. Do it!



1 bunch of beets, cooked and quartered
4 carrots, halved lengthwise
4 celery stalks, chopped
2 c chopped romaine lettuce
1 orange, peeled and broken in segments
salt, to taste
dill, to taste
olive oil
  1. Preheat your oven to 475.
  2. Toss your carrots in olive oil and salt and pop them in the oven.
  3. While your carrots are cooking, heat up some olive oil in a pot and saute the celery until it's starts to brown. Add in the romaine and give it a few swirls until you feel like it's nice and wilted. Set aside. 
  4. When the carrots are done, combine all the ingredients and eat. Don't forget a healthy dose of dill. It's pretty rad. 


If you don't know how to cook beets click this.





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