Autumn Roasted Beet, Carrot, and Red Onion Salad

6-8 Medium Beets-peeled and cut into 1 inch pieces
4 Medium Carrots-peeled and cut into 1 inch pieces on the diagonal 2 Red Onions – peeled and cut into eighths
Olive Oil
Salt
Pepper

Toss Vegetables in Oil and season with Salt and Pepper
Roast at 400 degrees until tender and caramelized, 30-45 minutes

After Vegetables cool, toss with:
Juice of 1 Orange
Zest of 1 Orange
Lemon Thyme 1 TB (or Regular Thyme)
Top with creamy goat cheese if desired.

Camaraderie Cellars ~~ Steve Corson , Chef ~~ September 2007

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