Looking for a colorful, nutritious salad that’s perfect for any season? This Roasted Carrot and Beetroot Salad combines the natural sweetness of roasted root vegetables with fresh, vibrant flavors. I love how the roasting process brings out the vegetables’ natural sugars, creating a dish that’s both hearty and refreshing. Whether you’re serving it as a side dish or enjoying it as a light meal, this salad is sure to become a regular in your recipe rotation.
Ingredients
- 4 medium carrots, cut into 2-inch batons
- 3 medium beetroots, peeled and cut into wedges
- 2 tablespoons olive oil
- 1 tablespoon honey
- 2 cups mixed salad greens
- 1/2 cup crumbled feta cheese
- 1/3 cup toasted pine nuts
- Salt and pepper to taste
- 3 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 small clove garlic, minced
For the Dressing:
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Toss the carrot batons and beetroot wedges separately with olive oil, honey, salt, and pepper. Keep them separate to prevent the beets from staining the carrots.
- Arrange the vegetables on the prepared baking sheet, ensuring they’re not overcrowded.
- Roast for 25-30 minutes, turning halfway through, until tender and slightly caramelized.
- While the vegetables are roasting, whisk together the dressing ingredients in a small bowl.
- Let the roasted vegetables cool for about 10 minutes.
- Arrange the salad greens on a serving platter or individual plates.
- Top with the roasted vegetables, crumbled feta, and pine nuts.
- Drizzle with the prepared dressing just before serving.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 as a side dish, 2 as a main course
Recipe Notes
For best results, choose beetroots that are similar in size to ensure even cooking. If you can’t find fresh beetroots, pre-cooked ones will work – just reduce their roasting time by half. To prevent stained hands, wear disposable gloves when handling beetroots.
Make this salad ahead by roasting the vegetables up to a day in advance. Store them in the refrigerator and bring to room temperature before assembling. The dressing can be made up to three days ahead and stored in an airtight container.
For a vegan version, simply omit the honey and feta cheese, or replace them with maple syrup and your favorite plant-based cheese alternative. Want to add more protein? Try adding chickpeas or quinoa to make it a complete meal.
Roasted Carrot and Beetroot Salad
Ingredients
- 4 medium carrots cut into 2-inch batons
- 3 medium beetroots peeled and cut into wedges
- 2 tablespoons olive oil
- 1 tablespoon honey
- 2 cups mixed salad greens
- 1/2 cup crumbled feta cheese
- 1/3 cup toasted pine nuts
- Salt and pepper to taste
- 3 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 small clove garlic minced
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Toss the carrot batons and beetroot wedges separately with olive oil, honey, salt, and pepper. Keep them separate to prevent the beets from staining the carrots.
- Arrange the vegetables on the prepared baking sheet, ensuring they're not overcrowded.
- Roast for 25-30 minutes, turning halfway through, until tender and slightly caramelized.
- While the vegetables are roasting, whisk together the dressing ingredients in a small bowl.
- Let the roasted vegetables cool for about 10 minutes.
- Arrange the salad greens on a serving platter or individual plates.
- Top with the roasted vegetables, crumbled feta, and pine nuts.
- Drizzle with the prepared dressing just before serving.
