This roasted beet and carrot salad is the perfect summer appetizer. Its sweet & salty and pairs well with any entree.
Roasted Beet Salad
My husband and I were in a debate on whether this roasted beet and carrot salad is technically considered a salad. I view it as an appetizer or side dish, but it’s a salad in my eyes 🙂
Whatever you decide to call it, it’s filled with sweet, savory and salty flavor. It’s the perfect summer dish to serve at your next get together or family dinner.
The beets and carrots are roasted until tender, which brings out their natural sweetness. The flavors pair so well with the balsamic glaze and feta cheese, and the pistachios add the most delicious crunch.
This salad is filled with fiber and healthy fats + a few other feel-good ingredients.
How to make a roasted beet salad
- Start off by peeling and chopping the beets and carrots, then roasting them in a olive oil, salt & pepper
- Once they’re fork tender, set them aside while you dress your salad greens
- Layer everything together on a large platter or in a salad bowl, then top with pistachios, crumbled feta cheese and finish it off with a drizzle of balsamic glaze and hot honey
To make this salad even heartier, you can add cook lentils or quinoa and serve it as a main course.
This roasted beet and carrot salad is so fresh and flavorful, it’s going to be on repeat all year long! I can’t wait for you guys to try it.