Best 2 Roasted Beet And Carrot Salad Recipes

Roasted beet and carrot salad is a vibrant and flavorful dish that is perfect for a light lunch or a side dish at dinner. With its sweet and earthy flavor, this salad is not only delicious but also packed with nutrients and vitamins. The roasting process enhances the natural sweetness of the beets and carrots, while the addition of tangy dressing adds a delightful contrast to the sweetness. Furthermore, this salad is incredibly easy to make, requiring minimal ingredients and preparation time, making it a great option for busy weeknights or when you need a quick and healthy meal.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED CARROT AND BEET SALAD WITH FETA

Roasted Carrot and Beet Salad with Feta image

Provided by Hugh Acheson

Categories Appetizer Side Vegetarian Dinner Feta Root Vegetable Beet Carrot Fall Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 11

Ingredients

1 teaspoon cumin seeds
2 teaspoons fresh lemon juice
2 teaspoons Sherry vinegar
1 teaspoon Dijon mustard
1/2 cup plus 3 teaspoons extra-virgin olive oil, divided
1 tablespoon finely chopped fresh mint
Kosher salt and freshly ground black pepper
1 pound baby carrots with 1/2" of tops attached, peeled
6 small (1 1/2" diameter) red beets, scrubbed, trimmed leaving 2" of stem attached
3/4 cup (lightly packed) flat-leaf parsley leaves, divided
1/2 cup crumbled feta (about 4 ounces)

Steps:

Stir cumin seeds in a small dry skillet over medium heat until fragrant, 3-4 minutes. Let cool. Finely grind in a spice mill.
Whisk cumin, lemon juice, vinegar, and Dijon mustard in a medium bowl. Gradually whisk in 1/2 cup oil, then mint. Season vinaigrette with salt and pepper.
Cook carrots in a large pot of boiling salted water for 1 minute; using a slotted spoon, transfer carrots to a bowl. Add beets to same pot of boiling water and cook until just tender, 20-25 minutes. Drain. Let stand at room temperature to cool slightly, about 15 minutes. Peel and trim beets; halve lengthwise. DO AHEAD: Vinaigrette and vegetables can be made 1 day ahead. Cover separately; chill. Return vinaigrette to room temperature and whisk before using.
Preheat oven to 450°F. Season carrots with salt and pepper. Toss with 1 1/2 teaspoons oil. Arrange on half of a large rimmed baking sheet. Place beets in same bowl; season with salt and pepper and toss with remaining 1 1/2 teaspoons oil. Arrange in single layer opposite carrots on same baking sheet. Roast vegetables, turning once, until slightly charred and just tender, about 15 minutes.
Place carrots, 1/2 cup parsley leaves, and feta in a medium bowl; drizzle 1/4 cup vinaigrette over and toss to coat. Arrange carrot mixture on a small platter. Place beets in another medium bowl. Add 2 tablespoons vinaigrette; toss to coat. Tuck beets in among carrots. Sprinkle remaining 1/4 cup parsley leaves over. Drizzle with remaining dressing.

ROASTED BEET AND CARROT SALAD

Roasted Beet and Carrot Salad image

This delicious fall salad is full of dramatic colors, bright flavors, and contrasting textures.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 35m

Number Of Ingredients 10

Ingredients

2 pounds red and yellow beets, scrubbed, peeled, and thinly sliced
6 medium carrots, thinly sliced
3 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
3 tablespoons fresh orange juice
1 1/2 teaspoons sherry vinegar
1 1/2 teaspoons chopped fresh tarragon leaves
3 small Belgian endives, trimmed, halved lengthwise, and cut into 1-inch pieces, or 2 heads frisee, trimmed and cut into 1-inch pieces
4 ounces fresh goat cheese, crumbled (1 cup)
1/3 cup chopped toasted pecans

Steps:

Preheat oven to 450 degrees. On a rimmed baking sheet, toss beets and carrots with 1 1/2 tablespoons oil; season with salt and pepper. Roast until tender, 25 to 30 minutes, tossing halfway through. Let cool 5 minutes.
Meanwhile, in a small bowl, whisk together orange juice, vinegar, tarragon, and 1 1/2 tablespoons oil; season with salt and pepper. In a large bowl, toss endives with half the dressing, then transfer to a serving platter. Toss beets and carrots with remaining dressing and add to platter. Top with goat cheese and pecans before serving.

Nutrition Facts : Calories 378 g, Fat 23 g, Fiber 12 g, Protein 12 g, SaturatedFat 6 g

Tips:

Choose fresh, vibrant beets and carrots. Look for beets that are firm and smooth, without any blemishes or bruises. Carrots should be firm and brightly colored.
Roast the beets and carrots until they are tender and caramelized. This will bring out their natural sweetness and flavor.
Allow the beets and carrots to cool slightly before assembling the salad. This will help to prevent the salad from becoming watery.
Use a variety of greens in your salad. Arugula, spinach, and kale are all great options.
Add some nuts or seeds for crunch. Walnuts, pecans, and sunflower seeds are all good choices.
Finish the salad with a simple vinaigrette dressing. A combination of olive oil, vinegar, and Dijon mustard is a classic choice.

Conclusion:

Roasted beet and carrot salad is a delicious and healthy dish that is perfect for any occasion. It is easy to make and can be customized to your liking. So next time you are looking for a healthy and satisfying salad, give this recipe a try!