Brilliant Autumn Salad

1. 1

   Scrub the beets and roast them for about an hour in foil in a 350 degree oven, turning the packets over after 30 minutes. Check them at 50 minutes; you want a knife to go through them easily, but they should not be too soft. (I cut in half any beet larger than a tennis ball before roasting.) Remove from the oven, open the packets and let them cool.

2. 2

   Scrub and peel the carrots. Roast them whole on a lightly oiled baking sheet, turning them every 15 minutes or so, at 350 degrees, for 30 to 45 minutes, depending on size. When a knife goes easily into the carrots' thick ends, but they are still a bit firm, remove from the oven and cool.

3. 3

   Remove the tops from and grate the carrots, using a food processor. Then put them in the bowl in which you plan to serve the salad.

4. 4

   Remove the tops and skins from the beets and grate them, using a food processor. Set them aside.

5. 5

   To the carrots, add the lime juice, vinegar, a pinch of salt and the mint and toss lightly. Add the oil and toss again.

6. 6

   Just before serving, add the beets and toss. Check for salt and correct, if necessary. Add freshly ground pepper, if you like.

7. 7

   Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.