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A vibrant bowl of Roasted Beets and Carrots Salad, topped with walnuts, cheese, and fresh herbs.

Roasted Beets and Carrots Salad

A simple and flavorful salad featuring roasted beets and carrots with a light vinaigrette.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Vegetarian
Ingredients Equipment Method Notes

Ingredients
  

For the Roasted Vegetables
  • 1 lb beets peeled and cut into 1-inch cubes
  • 1 lb carrots peeled and cut into 1-inch pieces
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
For the Vinaigrette
  • 3 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp Dijon mustard
  • 1 clove garlic minced
  • 1/4 tsp salt
  • 1/8 tsp black pepper
Optional Additions
  • 1/4 cup walnuts toasted
  • 2 oz goat cheese crumbled

Equipment

  • Baking sheet
  • Large bowl
  • Small bowl

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. On a baking sheet, toss the cubed beets and carrots with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
  3. Spread the vegetables in a single layer on the baking sheet.
  4. Roast for 30-40 minutes, or until the vegetables are tender and slightly caramelized, flipping them halfway through.
  5. While the vegetables are roasting, prepare the vinaigrette. In a small bowl, whisk together 3 tablespoons of olive oil, balsamic vinegar, Dijon mustard, minced garlic, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper.
  6. Once the vegetables are roasted, let them cool on the baking sheet for about 10 minutes.
  7. Transfer the cooled roasted vegetables to a large bowl. Pour the vinaigrette over the vegetables and toss gently to combine.
  8. If using, add the toasted walnuts and crumbled goat cheese to the salad and toss again.
  9. Serve the salad warm or at room temperature.

Notes

You can substitute other nuts like pecans or add some fresh herbs like parsley or thyme for extra flavor.