Roasted Beets Carrots Salad is a vibrant and nutritious dish that brings a burst of color and flavor to any table. As someone who enjoys experimenting with fresh ingredients, I find that this salad not only tantalizes the taste buds but also offers a delightful crunch and a hint of earthiness that is simply irresistible. The combination of roasted beets and carrots has deep roots in various culinary traditions, often celebrated for their health benefits and versatility.
People love this Roasted Beets Carrots Salad for its unique blend of sweet and savory flavors, along with its beautiful presentation. The roasting process enhances the natural sweetness of the vegetables, creating a dish that is both satisfying and wholesome. Plus, it’s incredibly convenient to prepare, making it a perfect choice for busy weeknights or elegant gatherings. Join me as we dive into this delicious recipe that is sure to become a favorite in your kitchen!
Ingredients:
- 4 medium-sized beets, scrubbed and trimmed
- 4 medium-sized carrots, peeled and cut into sticks
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey or maple syrup
- 1/4 cup crumbled feta cheese (optional)
- 1/4 cup chopped fresh parsley or arugula for garnish
- 1/4 cup walnuts or pecans, roughly chopped (optional)
Preparing the Vegetables
- Preheat your oven to 400°F (200°C). This temperature is perfect for roasting the beets and carrots, allowing them to caramelize beautifully.
- While the oven is heating, prepare the beets. I like to wear gloves for this part to avoid staining my hands. Cut off the tops and roots, then wrap each beet individually in aluminum foil. This will help them steam and roast evenly.
- Next, take the carrots and cut them into sticks. Aim for uniform sizes so they cook evenly. You can cut them into rounds if you prefer, but sticks give a nice texture to the salad.
- In a large mixing bowl, combine the carrot sticks with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss them well to ensure they are evenly coated.
Roasting the Beets and Carrots
- Place the wrapped beets on a baking sheet and put them in the preheated oven. Roast for about 45-60 minutes, depending on their size. You can check for doneness by inserting a fork or knife; it should slide in easily.
- After the beets have been in the oven for about 15 minutes, add the carrots to the baking sheet. Spread them out in a single layer to ensure they roast properly. Roast the carrots for about 25-30 minutes, or until they are tender and slightly caramelized.
- Once the beets are done, remove them from the oven and let them cool for a few minutes. Carefully unwrap the foil (watch out for steam!) and peel the skins off. They should come off easily. Cut the beets into bite-sized cubes or wedges, depending on your preference.
Making the Dressing
- In a small bowl, whisk together the remaining 1 tablespoon of olive oil, balsamic vinegar, honey (or maple syrup), and the remaining salt and pepper. This dressing will add a lovely tangy sweetness to the salad.
- Feel free to adjust the sweetness or acidity to your liking. If you prefer a more tangy flavor, add a bit more vinegar. If you like it sweeter, add a touch more honey or syrup.
Assembling the Salad
- In a large serving bowl, combine the roasted beets and carrots. Drizzle the dressing over the top and toss gently to combine. Be careful not to mash the beets; you want to keep their shape and vibrant color.
- If you’re using feta cheese, sprinkle it over the salad now. The creamy feta pairs wonderfully with the earthy beets and sweet carrots.
- For added crunch and flavor, toss in the chopped walnuts or pecans if you’re using them. They add a delightful texture and nutty flavor that complements the roasted vegetables.
- Finally, garnish the salad with fresh parsley or arugula. This adds a pop of color and freshness that brightens up the dish.
Serving Suggestions
- This roasted beets and carrots salad can be served warm or at room temperature. It’s perfect as a side dish for grilled meats or as a light lunch on its own.
- If you have leftovers, store them in an airtight container in the refrigerator. The flavors will continue to meld, making it even tastier the next day!
- Feel free to customize this salad with other ingredients you love. Adding some goat cheese, sliced apples, or even a handful of dried cran
Conclusion:
In summary, this Roasted Beets Carrots Salad is an absolute must-try for anyone looking to elevate their salad game. The combination of earthy roasted beets and sweet, tender carrots creates a delightful harmony of flavors that is both satisfying and refreshing. Not only is this salad visually stunning with its vibrant colors, but it also packs a nutritional punch, making it a perfect addition to any meal. For serving suggestions, consider pairing this salad with a tangy goat cheese or feta crumbled on top for an extra layer of flavor. You can also add some toasted nuts for a delightful crunch or toss in some fresh herbs like parsley or mint to brighten it up. If you’re feeling adventurous, try adding some citrus segments or avocado for a creamy twist. The possibilities are endless! I encourage you to give this Roasted Beets Carrots Salad a try and make it your own. Whether you’re serving it at a dinner party or enjoying it as a light lunch, I promise it will impress. Don’t forget to share your experience and any variations you come up with! I’d love to hear how you made this recipe your own. Happy cooking! Print
Roasted Beets Carrots Salad: A Delicious and Nutritious Recipe for Every Occasion
- Total Time: 75 minutes
- Yield: 4–6 servings 1x
Description
This Roasted Beets and Carrots Salad features earthy beets and sweet carrots, all drizzled with a tangy balsamic dressing. Topped with feta cheese and nuts, it makes for a nutritious and delicious side dish or light lunch. Enjoy it warm or at room temperature!
Ingredients
Scale- 4 medium-sized beets, scrubbed and trimmed
- 4 medium-sized carrots, peeled and cut into sticks
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey or maple syrup
- 1/4 cup crumbled feta cheese (optional)
- 1/4 cup chopped fresh parsley or arugula for garnish
- 1/4 cup walnuts or pecans, roughly chopped (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Prepare the beets by cutting off the tops and roots, then wrap each beet individually in aluminum foil.
- Cut the carrots into sticks or rounds for even cooking.
- In a large mixing bowl, combine the carrot sticks with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss to coat.
- Place the wrapped beets on a baking sheet and roast for about 45-60 minutes, checking for doneness with a fork.
- After 15 minutes, add the carrots to the baking sheet and roast for an additional 25-30 minutes until tender and caramelized.
- Once the beets are done, let them cool for a few minutes, unwrap the foil, and peel the skins off. Cut the beets into bite-sized cubes or wedges.
- In a small bowl, whisk together the remaining 1 tablespoon of olive oil, balsamic vinegar, honey (or maple syrup), and the remaining salt and pepper. Adjust sweetness or acidity to taste.
- In a large serving bowl, combine the roasted beets and carrots. Drizzle the dressing over and toss gently to combine.
- If using feta cheese, sprinkle it over the salad.
- Add chopped walnuts or pecans for crunch, if desired.
- Garnish with fresh parsley or arugula.
Notes
- Wearing gloves while handling beets can prevent staining your hands.
- Feel free to adjust the dressing ingredients to suit your taste preferences.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
