Recipes
Roasted Beet & Carrot Sunny Salad
Cooking Times
Ready in: 30 minutes
Prep time: 10 minutes
Cook time: 20 minutes
Ingredients
- 3 medium Rainbow Whole Carrots
- 1 medium avocado
- 2 small Cal-Organic Farms beets
- 1 tbsp. olive oil
- ½ cup cherry tomatoes, chopped
- Sprouts
- 1 tbsp. goat cheese
- Pepper, to taste
Directions
- Preheat oven to 425° Fahrenheit.
- Peel and chop carrots and beets, then spread evenly on a baking tray lined with parchment paper. Drizzle with olive oil and bake for 20 minutes.
- Once carrots and beets have cooled, combine in a large mixing bowl with tomatoes, avocado, sprouts and goat cheese. Season with pepper and enjoy!
Tips for Storing Carrots
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Containers
Store carrots in a resealable plastic bag or other airtight container.
Shelf Life
To extend the shelf life of your carrots, you can place a damp paper towel in the bag or container, but avoid storing carrots in water as it will soften their texture.
Temperature
Carrots should be stored in the refrigerator between 34 and 36 degrees Fahrenheit.
Avoid Ethylene
Avoid storing carrots near ethylene-producing fruits and vegetables, such as apples or pears.