Roasted Beet and Pepper Salad

Recipe by Delilah’s Farm for The FruitGuys

INGREDIENTS
3 medium beets; trimmed, peeled, and cut into quarters
1/2 medium onion, cut into 1/2-inch thick rings
2 peppers, seeds removed and cut lengthwise into 1-inch thick strips
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 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.