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.