Description
This Roasted Beets and Carrots Salad is a simple, yet stunning side dish that’s bursting with flavor and nutrition. Tender, caramelized roasted beets and carrots are tossed in a tangy vinaigrette for a vibrant and satisfying salad.
Ingredients
-
- 6 medium beets, peeled and cut into 1-inch cubes
-
- 6 large carrots, peeled and cut into 1-inch pieces
-
- 3 tablespoons olive oil
-
- 1 teaspoon salt
-
- 1/2 teaspoon black pepper
-
- 3 tablespoons balsamic vinegar
-
- 2 tablespoons honey
-
- 1/4 cup crumbled feta cheese
-
- 1/4 cup toasted walnuts
Instructions
1- Preheat your oven to 400°F. In a large mixing bowl, toss the cubed beets and carrot pieces with 3 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper until well coated.
2- Spread the seasoned beets and carrots in a single layer on a large baking sheet. Roast for 25 minutes, stirring halfway, until the vegetables are tender and starting to caramelize on the edges.
3- While the beets and carrots are roasting, make the vinaigrette. In a small bowl, whisk together 3 tablespoons of balsamic vinegar and 2 tablespoons of honey until well combined.
4- Once the beets and carrots are done, remove them from the oven and let them cool for a few minutes. Then, transfer the roasted veggies to a large serving bowl and drizzle the balsamic vinaigrette over the top, tossing gently to coat.
5- Sprinkle the crumbled feta cheese and toasted walnuts over the salad, and give it one more gentle toss to combine.
6- Serve your delicious Roasted Beets and Carrots Salad warm or at room temperature.
Notes
This salad can be served warm or at room temperature. It’s also delicious as a cold side dish. For a heartier meal, you can add cooked chickpeas or crumbled feta cheese.
- Prep Time: 15
- Cook Time: 25
- Category: Salads & Soups Starters
- Method: Roasting
- Cuisine: American