Roasted Beet and Carrot Salad

Preparation: Preheat oven to 425 degrees Pour olive oil in a medium bowl Peel and chop beets into 1 ½-inch chunks; cut carrots on the diagonal into 1 ½-inch pieces Toss beets and carrots in oil Scatter on a rimmed baking sheet Roast for 20 minutes or until beets and carrots are tender Serve warm over 1 cup of salad greens Drizzle with lemon juice and freshly ground pepper Serves 4 Per Serving: Calories 75, Calories from Fat 22, Total Fat 2.4g (sat 0.3g), Cholesterol 0mg, Sodium 88mg, Carbohydrate 11.5g, Fiber 3.2g, Protein 3.2g