Roasted Beet and Carrot Salad

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

1. Start off by peeling and chopping the beets and carrots, then roasting them in a olive oil, salt & pepper
2. Once they’re fork tender, set them aside while you dress your salad greens
3. 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.

Other salad recipes you’ll love:

Chopped Veggie Salad

Hearts of Palm Salad

Arugula Citrus Salad

Roasted Beet and Carrot Salad

5 from 2 votes

Course: Uncategorized

Servings

4

servings

Prep time

15

minutes

Cooking time

1

hour 

10

minutes

Total time

1

hour 

25

minutes

Ingredients

• 4 medium beets, peeled

• 1 lb carrots, peeled

• Olive oil to drizzle

• Salt & pepper

• Salad Ingredients

• 2 -3 cups of greens like baby kale or spinach

• 1 tbsp olive oil

• Juice from 1/2 lemon

• Salt & pepper

• 1/3 cup feta cheese, crumbled

• 1/4 cup pistachios, crushed

• Balsamic glaze

• Hot honey, optional

Directions

• Preheat the oven to 400 F
• Chop the carrots into 1″ pieces. Cut the beets in half, and then into 4 or 6 pieces depending on their size
• Add them to a baking dish and drizzle them with olive oil and a sprinkle of salt & pepper
• Cover the dish in foil and bake for 35 minutes, then uncover and bake for another 25-30 minutes
• Once the carrots and beets are ready, add the greens to a large platter or bowl and dress them in 1 tbsp of olive oil. lemon juice and salt & pepper
• Layer the roasted vegetables over the top, then top with the feta, pistachios, and a drizzle of balsamic glaze and hot honey
• Serve as a side dish or appetizer. Leftovers will stay fresh in the fridge for 3-4 days.

Did you make this recipe?

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