Ingredients

• 1 teaspoon salt
• 1 pound baby carrots, peeled, 1/2-inch of green top left
• 1 pound pre-cooked beets
• ¼ pound feta
• 1 tablespoon extra-virgin olive oil
• ¼ cup red wine vinegar
• 1 cup pulled fresh flat-leaf parsley leaves

Directions

1. Preheat the oven to 450°F.
2. Bring a large pot of water to a vigorous boil, add 1/2 teaspoon of the salt, then add the carrots. Blanch for 1 minute and remove to a bowl of ice water to stop the cooking. Once cool, remove and set aside
3. Cut the pre-cooked beets into 1/2 inch thick round pieces
4. Crumble the feta and set aside.
5. Toss the carrots with 1/2 tablespoon of the olive oil and place them on half of a rimmed baking sheet. Toss the beets with the remaining olive oil and place on the other half of the baking sheet. Roast for 15 minutes.
6. Remove the beets and carrots from the oven and place in separate bowls. Add 1 tablespoon of the vinaigrette and 1/2 cup of the parsley to the beets and toss. Add 1 tablespoon of the vinaigrette, the remaining parsley, and the feta to the carrots and toss.
7. Divide the carrots evenly among 6 plates. Then divide the beets evenly among the plates and gently mix with the carrots. Drizzle with a touch more of the vinaigrette.