Recipe and photos by Heather Barnes

^{photo by Mockup Graphics}

Serves 4

^{4   beets, quartered} 

^{6   carrots, cut in half longways}

^{2   heads butter lettuce, chopped}

^{½ c.   strawberries, halved}   

          ^{Cilantro, for garnish}

^VINAIGRETTE

^{3 T.   olive oil}

^{½ T.   Dijon mustard} 

^{½ T.   fresh lemon juice}

^{1 t.   honey}

        ^{Salt and pepper to taste}

^PREPARATION

^{Set oven to 450°. Drizzle beets and carrots with a little olive oil and salt and pepper. Roast beets and carrots for 30 minutes or until browned.}

^{About the Contributor}

^{After going to art school and culinary school, Heather Barnes found her passion for photography and food styling. She loves spending time with her family, cooking, and entertaining. You can view more of her work at HeatherBarnes.com or on Instagram at @heatherbarnesphoto.}