Brilliant Autumn Salad

Directions

1. 1
   Scrub the beets and roast them for about an hour in foil in a 350 degree oven, turning the packets over after 30 minutes. Check them at 50 minutes; you want a knife to go through them easily, but they should not be too soft. (I cut in half any beet larger than a tennis ball before roasting.) Remove from the oven, open the packets and let them cool.
2. 2
   Scrub and peel the carrots. Roast them whole on a lightly oiled baking sheet, turning them every 15 minutes or so, at 350 degrees, for 30 to 45 minutes, depending on size. When a knife goes easily into the carrots' thick ends, but they are still a bit firm, remove from the oven and cool.
3. 3
   Remove the tops from and grate the carrots, using a food processor. Then put them in the bowl in which you plan to serve the salad.
4. 4
   Remove the tops and skins from the beets and grate them, using a food processor. Set them aside.
5. 5
   To the carrots, add the lime juice, vinegar, a pinch of salt and the mint and toss lightly. Add the oil and toss again.
6. 6
   Just before serving, add the beets and toss. Check for salt and correct, if necessary. Add freshly ground pepper, if you like.
7. 7
   Enjoy!