Roasted Beet and Carrot Salad

-1 Preheat the oven to 400 F
-1 Chop the carrots into 1u0022 pieces. Cut the beets in half, and then into 4 or 6 pieces depending on their size
-1 Add them to a baking dish and drizzle them with olive oil and a sprinkle of salt u0026 pepper
-1 Cover the dish in foil and bake for 35 minutes, then uncover and bake for another 25-30 minutes
-1 Once the carrots and beets are ready, add the greens to a large platter or bowl and dress them in 1 tbsp of olive oil. lemon juice and salt u0026 pepper
-1 Layer the roasted vegetables over the top, then top with the feta, pistachios, and a drizzle of balsamic glaze and hot honey 
-1 Serve as a side dish or appetizer. Leftovers will stay fresh in the fridge for 3-4 days.