Looking for a colorful, nutritious dish that’s perfect for any season? This Roasted Beet and Carrot Salad combines earthy sweetness with vibrant flavors, creating a dish that’s as beautiful as it is delicious. I love how the roasting process brings out the natural sugars in these root vegetables, while a bright citrus dressing ties everything together perfectly.
Ingredients
- 4 medium-sized beets, peeled and cut into 1-inch wedges
- 4 large carrots, cut into 2-inch pieces
- 2 tablespoons olive oil
- 1 tablespoon fresh thyme leaves
- 2 cups mixed salad greens
- 1/2 cup crumbled goat cheese
- 1/3 cup toasted walnuts
- For the dressing:
- 3 tablespoons olive oil
- 2 tablespoons orange juice
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Toss the beet wedges and carrot pieces separately with olive oil, making sure they’re well-coated. Keep them separate to prevent the beets from staining the carrots.
- Arrange the vegetables on opposite sides of the baking sheet. Sprinkle with thyme, salt, and pepper.
- Roast for 25-30 minutes, turning once halfway through, until the vegetables are tender and slightly caramelized.
- While the vegetables are roasting, whisk together the dressing ingredients in a small bowl.
- Allow the roasted vegetables to cool to room temperature.
- Arrange the mixed greens on a serving platter, top with the roasted vegetables, crumbled goat cheese, and toasted walnuts.
- 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: 4-6 people
Recipe Notes
To make this recipe even more successful, here are some helpful tips:
- Wear disposable gloves when handling beets to prevent staining your hands.
- You can roast the vegetables up to a day ahead and serve them at room temperature.
- For easier peeling, wrap the beets in foil and roast them whole for about an hour, then peel once cooled.
- If goat cheese isn’t your thing, try feta or omit the cheese entirely for a vegan version.
- Store any leftover salad components separately to maintain freshness, and assemble just before serving.
- Make extra roasted vegetables – they’re great in grain bowls or as a side dish for other meals.
Roasted Beet and Carrot Salad
This Roasted Beet and Carrot Salad combines earthy sweetness with vibrant flavors, creating a dish that's as beautiful as it is delicious. I love how the roasting process brings out the natural sugars in these root vegetables, while a bright citrus dressing ties everything together perfectly.
Ingredients
- 4 medium-sized beets peeled and cut into 1-inch wedges
- 4 large carrots cut into 2-inch pieces
- 2 tablespoons olive oil
- 1 tablespoon fresh thyme leaves
- 2 cups mixed salad greens
- 1/2 cup crumbled goat cheese
- 1/3 cup toasted walnuts
- 3 tablespoons olive oil
- 2 tablespoons orange juice
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Toss the beet wedges and carrot pieces separately with olive oil, making sure they're well-coated. Keep them separate to prevent the beets from staining the carrots.
- Arrange the vegetables on opposite sides of the baking sheet. Sprinkle with thyme, salt, and pepper.
- Roast for 25-30 minutes, turning once halfway through, until the vegetables are tender and slightly caramelized.
- While the vegetables are roasting, whisk together the dressing ingredients in a small bowl.
- Allow the roasted vegetables to cool to room temperature.
- Arrange the mixed greens on a serving platter, top with the roasted vegetables, crumbled goat cheese, and toasted walnuts.
- Drizzle with the prepared dressing just before serving.
