Low protein recipes | Fall vegetable salad

Fall vegetable salad

Number of servings: 2

Serving size: 1 1/2 cup (375 ml)

Preheat oven to 350 F.
In a large bowl, prepare the marinade by mixing together olive oil, balsamic vinegar and honey.
Peel the beets and carrots. Cut into slices. Place in the marinade.
Cut the onion into chunks. Place in the marinade.
Coat vegetables with the marinade.
Place the vegetable on a baking sheet lined with parchment paper.
Bake for 40-45 minutes. Stir several times during cooking.
In the meantime, Cut the bread into cubes. In a skillet, heat olive oil over medium-low heat. Add the pieces of bread. Grill for a couple of minutes on each side.
In a plate, place the iceberg lettuce. Add cooked vegetables, croutons and finish with parsley.
Add a few drops of balsamic vinegar if desired.