How to make Baked Carrot and Beetroot Salad

· Carrots: 4 pieces
· Beetroot: 3 pieces
· Garlic: 2 cloves
· Salt: to taste
· Olive Oil: 1 tablespoon
· Lemon Juice: 2 tablespoons
· Honey: 1 teaspoon
· Dill: half a bunch
· Feta Cheese: 100 g
· Sesame Seeds: 2 teaspoons

Wash the beets and 3 carrots well. Peel them. Cut the beets into large chunks. Toss them with vegetable oil, salt, and sesame seeds. Place them in a preheated oven at 180°C (350°F) for 10 minutes.

After 10 minutes, take out the beets, add the carrots to the same tray, and return everything to the oven at 180°C (350°F) for 30 minutes.

While the vegetables are roasting, make the dressing: mix two tablespoons of lemon juice with one tablespoon of olive oil, one or two cloves of garlic (minced), and one teaspoon of honey. Whisk everything together well.

Once the vegetables are cooked, take them out and place them in a salad bowl. Pour the dressing over them, add some chopped dill, and mix everything well. Then, add the cheese and mix gently. This is a very delicious warm salad.

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