Lunche for 6
Roasted Beet Salad
$3.62for 480 minServes 6
Beets and carrots roast until tender, then join crisp watercress and green goddess dressing.
Photo: themodernproper.com
What it costs
Pick your city to see which ingredients are on sale
| Ingredient | Amount | Cost | |
|---|---|---|---|
 | Beets, 2 lb$1.99/lb typical | 2 lb | $3.98Typical price |
 | Carrots, 0.8 lb$1.09/lb typical | 0.8 lb | $0.85Typical price |
| Total for the servings shown | $5.44 | ||
Swaps
- Swap carrots for sweet potatoesabout $0.20/lb more at typical prices
Pantry staples you likely have
Cooking spray, shortening, ghee, coconut and sesame oilSalt and pepperRelish, dressings, steak sauce
Not included in the cost.
- 80 minstart to table
- Mediumdifficulty
- 6servings as written
- $typical cost tier
AmericanVegetarianVeganDairy-freeLow-carbBudgetLunchesSide dishesBack to schoolCold-weather comfortWinterSummer
$0.91 per serving$3.62 for 4
Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.
Ingredients
- 8 beets
- 4 tbsp extra-virgin olive oil
- 4 large carrots
- sea salt
- freshly cracked black pepper
- 2 cups watercress or spring salad mix
- green goddess dressing
Steps
- Heat the oven to 400 F and line a large baking sheet with foil.
- Scrub the beets and carrots, trim them, and cut them into similar-sized pieces.
- Toss the vegetables with the olive oil, salt, and pepper, then spread them on the baking sheet.
- Roast for 45 to 55 minutes, turning once, until the vegetables are fork-tender.
- Cool the roasted vegetables for 10 minutes, then toss them with the watercress and green goddess dressing.
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Collections with this recipe
Low-carb American lunches 193Vegan American lunches 183Vegan lunches 370Low-carb lunches 308