Roasted Beet & Carrot Salad

6 fresh beets (1 lb.) peeled, cut into ¼” thick slices
1 T. OLIVE MILL Olive oil, such as Classic Greek
4 large carrots, peeled, cut diagonally into thin slices
4 cups tightly packed torn mixed salad greens
2 radishes, thinly sliced
1/3 cup OLIVE MILL White Lemon Balsamic
1/3 cup Crumbled Feta Cheese

Heat oven to 425.  Toss beets with 1 ½  t. oil, spread onto half of large oil covered baking pan.  Toss carrots with remaining oil and spread onto other side of baking sheet.  Bake 25-30 minutes until tender.  Cool 5 minutes.  Cover large platter with salad greens; top with roasted vegetables and radishes.  Drizzle with balsamic and top with cheese.

White Lemon Balsamic

Lip smacking sweet lemon balsamic! A fantastic marriage between sweet and tart.

Classic Greek Extra Virgin Olive...

This extra virgin olive oil is obtained from the Koroneiki varietal olive trees from the states of Korinthia and Lakonia located on the Mani peninsula in Greece. The estate on which this wonderful olive oil is produced has been owned by...