Beet, Carrot and Black Bean Salad
Beet, Carrot and Black Bean Salad
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Beet, Carrot and Black Bean Salad

30 MIN
10 MIN



  1. With the rack in the highest position, preheat the oven’s broiler. Line a baking sheet with aluminum foil.
  2. With a mandolin, thinly slice the beets into rounds and the carrots into ribbons. Place on the prepared sheet. Add the shallots and garlic. Drizzle with 2 tbsp (30 ml) of the olive oil and 1 tbsp (15 ml) of the honey. Season with salt and pepper and toss well.
  3. Roast in the oven for about 10 minutes or until the vegetables begin to blacken, stirring them midway through cooking. Let cool.
  4. Meanwhile, in a bowl, combine the beans, apricots, lime juice and chili powder with the remaining oil (1 tbsp/15 ml) and the remaining honey (1 tsp/5 ml).
  5. On a serving platter, arrange the bean mixture and the roasted vegetables.

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.