Description
A beautiful Roasted Beets and Carrots Salad featuring earthy roasted vegetables, creamy goat cheese, crunchy pistachios, and a tangy honey-balsamic dressing a colorful, flavorful side that shines in any season.
Ingredients
3 medium beets, peeled and cut into wedges
3 large carrots, peeled and cut into sticks
2 tbsp olive oil
Salt and pepper, to taste
2 cups arugula or mixed greens
1/4 cup crumbled goat cheese or feta
2 tbsp chopped pistachios or walnuts
Dressing:
2 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp honey or maple syrup
1/2 tsp Dijon mustard
Salt and pepper, to taste
Instructions
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss beets and carrots separately with olive oil, salt, and pepper (to prevent staining).
3. Arrange on the baking sheet and roast for 25–30 minutes, flipping halfway through, until tender and caramelized.
4. In a small bowl or jar, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper to make the dressing.
5. Let roasted vegetables cool slightly, then toss with greens, cheese, and nuts.
6. Drizzle with dressing just before serving.
Notes
Add orange segments or pomegranate seeds for a burst of sweetness.
For a heartier version, top with quinoa or lentils.
This salad is delicious warm or at room temperature — great for meal prep or entertaining.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Salad
- Method: Roasted
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 190
- Sugar: 9g
- Sodium: 230mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 10mg
Keywords: roasted beet salad, beet and carrot salad, honey balsamic dressing, healthy side dish