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.