Go Back
–+ servings
Roasted Beet and Carrot Salad

Brighten Your Day with Roasted Beet and Carrot Salad Bliss

This Roasted Beet and Carrot Salad is a vibrant celebration of heart-healthy ingredients, perfect for the Mediterranean diet.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mediterranean
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Vegetables
  • 4 medium beets consider pre-cooked for convenience
  • 4 medium carrots opt for smaller carrots for sweetness
  • 2 medium shallots or red onion
  • 1 tablespoon olive oil for roasting
  • 1 teaspoon kosher salt adjust if using table salt
  • 4 cups baby spinach or mixed greens
Toppings
  • 1 cup feta cheese or goat cheese
  • 1/2 cup pistachios or walnuts
Vinaigrette
  • 1/4 cup champagne vinegar or apple cider vinegar
  • 1/4 cup olive oil for dressing
  • 1 tablespoon Dijon mustard or yellow mustard
  • 2 tablespoons fresh tarragon or substitutes

Equipment

  • Oven
  • Baking Sheet
  • aluminum foil
  • mixing bowl
  • Blender

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with aluminum foil.
  2. Trim and wash the beets, wrap in foil with 2 tablespoons of water, and place on the baking sheet.
  3. Toss halved carrots and sliced shallots in olive oil, kosher salt, and pepper, then spread on the baking sheet with the beets.
  4. Roast for 30-40 minutes until tender and browned, stirring halfway through.
  5. Continue roasting the beets for an additional 20-30 minutes until tender.
  6. Mix vinaigrette ingredients in a blender and blend until smooth.
  7. Once cool, peel beets, chop all roasted vegetables, and toss with half of the vinaigrette.
  8. Mix in spinach just before serving and drizzle with remaining vinaigrette.
  9. Top with crumbled feta and pistachios, then serve immediately.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 22gProtein: 6gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 10mgSodium: 300mgPotassium: 500mgFiber: 5gSugar: 5gVitamin A: 6000IUVitamin C: 20mgCalcium: 100mgIron: 2mg

Notes

For best flavor, let roasted veggies marinate in vinaigrette for at least 2 hours before adding to salad. Keep spinach separate until serving.

Tried this recipe?

Let us know how it was!