1 medium carrot, peeled & cut into slices
1 tsp. oil
romaine lettuce
1/4 cup nuts
Dressing:
juice of half a lime
2 T. oil
1/2 tsp. garlic powder
salt & pepper
Preheat oven to 425 F. Place beets and carrots on a lined baking sheet. Toss with oil. Bake for 25 minutes or until tender. Arrange lettuce on a platter or plates. Add the beets, carrots and nuts. Combine the dressing in a jar or small bowl. Blend well and drizzle over salad.
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