Peach and Roasted Vegetable Salad

Peach and Roasted Vegetable Salad

Peach and Roasted Vegetable Salad

YIELD: 2-3 servings TOTAL TIME: 40 minutes
3 medium beets
2 large carrots
1 tablespoon olive oil
salt and pepper, to taste

2 servings grain of your choice, such as israeli cous cous, quinoa, or farro, prepared according to package directions
1 tablespoon olive oil
1 tablespoon balsamic vinegar
2 sprigs fresh thyme, finely chopped

3 peaches, diced
1/2 cup crumbled feta cheese

Preheat oven to 400 degrees F.

Peel and cut beets into 1-inch pieces. Chop carrots into similarly sized pieces and place in a large bowl. Drizzle with 1 tablespoon olive oil and salt and pepper to taste; toss to coat. Dump veggies onto a large piece of aluminum foil and fold up edges to form a packet. Place packet on cookie sheet and bake for 25 to 30 minutes or until veggies are tender.

Toss cooked grain with olive oil, balsamic vinegar, thyme, and salt and pepper to taste. Divide among serving bowls. Top with roasted vegetables, peaches, and feta cheese. Serve warm or at room temperature.

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