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Roasted Beets and Carrots Salad

Close-up of a plate of Roasted Beets and Carrots Salad, garnished with fresh herbs.
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A simple and flavorful salad featuring roasted beets and carrots with a light vinaigrette.

Ingredients

Scale
  • 1 lb beets, trimmed and scrubbed
  • 1 lb carrots, peeled and trimmed
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp balsamic vinegar
  • 1 tbsp extra virgin olive oil
  • 1 tsp Dijon mustard
  • 1 clove garlic, minced

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Cut the beets into bite-sized pieces. Cut the carrots into similar-sized pieces.
  3. In a large bowl, toss the beets and carrots with 2 tablespoons of olive oil, salt, and pepper.
  4. Spread the vegetables in a single layer on a baking sheet.
  5. Roast for 30-40 minutes, or until tender, flipping halfway through.
  6. While the vegetables are roasting, whisk together the balsamic vinegar, extra virgin olive oil, Dijon mustard, and minced garlic in a small bowl.
  7. Once the vegetables are roasted, let them cool slightly.
  8. In a serving bowl, combine the roasted beets and carrots with the vinaigrette. Toss gently to coat.
  9. Serve warm or at room temperature.

Notes

  • For easier peeling, roast the beets whole, then peel them after cooking.
  • You can add toasted nuts or crumbled feta cheese for extra flavor and texture.
  • Adjust the vinaigrette to your taste by adding more or less vinegar or mustard.

Nutrition

Keywords: roasted beets, roasted carrots, beet salad, carrot salad, vegetable salad, healthy salad, side dish

Find it online: https://www.meltitclean.com/roasted-beets-and-carrots-salad/