By Heather Barnes

Serves 4

4 beets, quartered

6 carrots, cut in half longways

2 heads butter lettuce, chopped

1/2 c. strawberries, halved

Cilantro, for garnish

VINAIGRETTE

3 T. olive oil

1/2 T. Dijon mustard

1/2 T. fresh lemon juice

1 t. honey

PREPARATION

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

Salt and pepper to taste.

About the Author:

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.