Oh, the colors! Seriously, when you talk about food that just *looks* like pure joy, you have to talk about roasted root vegetables. That deep, earthy sweetness that roasted beets and carrots bring to life? It’s just magic. I remember when I first really started playing around with roasting, not just potatoes, but really giving beets and carrots a chance to caramelize. It was a revelation! Now, this Roasted Beets and Carrots Salad is one of those dishes I whip up without even thinking. It’s so elegant, but honestly, it’s as easy as it gets. Perfect for a weeknight side or even a potluck starter.
Why You’ll Love This Roasted Beets and Carrots Salad
Oh my goodness, where do I even start with why this salad is just the BEST? If you’re looking for something that’s going to wow your taste buds and also be ridiculously easy to throw together, you’ve found it!
- So Easy To Make: Honestly, the hardest part is chopping the veggies! The oven does all the heavy lifting for you.
- Pure Flavor Magic: Roasting brings out the natural sweetness of the beets and carrots in such a beautiful, caramelized way.
- It’s Actually Good For You!: Packed with vitamins, fiber, and all those good things, it feels like such a healthy treat.
- A Feast for the Eyes: That rich red from the beets and the bright orange from the carrots make this salad a total showstopper.
- Super Versatile: This salad plays well with others – think grilled salmon, roasted chicken, or even tossed into a grain bowl.
- Prep Ahead Perfection: You can totally roast the veggies the day before, then just toss them with the dressing when it’s time to serve. So convenient!
Ingredients for Your Roasted Beets and Carrots Salad
Okay, so this salad is super straightforward, which is part of why I love it so darn much! It really lets the natural goodness of the vegetables shine through. You really just need a few things, and the star power comes from good quality produce.
- About 1 pound of gorgeous beets, make sure they’re trimmed up and scrubbed nice and clean. No need to peel them if they’re fresh!
- Same goes for the carrots – grab about 1 pound, peel them if you like, trim the ends, and then we’ll cut them up.
- 2 tablespoons of good ol’ olive oil for roasting.
- Just a little something to jazz them up: 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
- For the ridiculously easy dressing: 2 tablespoons of balsamic vinegar, 1 tablespoon of extra virgin olive oil (the good stuff!), 1 teaspoon of Dijon mustard for a little zing, and 1 clove of garlic, all minced up super fine.
Seriously, that’s it! Having fresh, vibrant produce makes all the difference here, so grab the best you can find!
How to Prepare the Perfect Roasted Beets and Carrots Salad
Alright, let’s get down to business! Making this Roasted Beets and Carrots Salad is actually super chill, I promise. It’s all about prepping your gorgeous veggies and letting the oven do its thing. Trust me, the smell alone is worth it!
Roasting the Beets and Carrots
First things first, get that oven preheated to 400°F (that’s 200°C). While it’s warming up, we’re going to prep our stars. Pop those scrubbed beets into a bowl and cut them into roughly 1-inch chunks – don’t worry if they’re not perfect. Do the same for the carrots. Then, toss them all together with that 2 tablespoons of olive oil, the salt, and the pepper. Make sure everything is coated nicely! Spread them out in a single layer on your baking sheet. This is important, guys! If they’re piled up, they’ll steam instead of roast, and we want that lovely caramelized edge. Pop them in the oven for about 30-40 minutes. About halfway through, give them a good flip so they roast up evenly. You’re looking for them to be nice and tender when you poke them with a fork. You can totally line your baking sheet with parchment paper if you’re like me and love an easy cleanup linked here: garlic-herb roasted potatoes.
Making the Simple Vinaigrette
While those veggies are getting all cozy in the oven, let’s whip up the dressing. Grab a small bowl and just whisk together the balsamic vinegar, that good extra virgin olive oil, your Dijon mustard, and that minced garlic. Give it a good whisk until it’s all nicely blended and looks like a beautiful, emulsified dressing. The Dijon really helps bring it all together and gives it a little kick!
Assembling Your Roasted Beets and Carrots Salad
Once your beets and carrots are roasted and tender – oh, that smell! – you’ll want to let them cool just a tiny bit. You don’t want them piping hot when you add the dressing, or it can get a little oily-looking. Put them in your favorite serving bowl, pour that simple vinaigrette right over the top, and give it a gentle toss. You want to coat all those beautiful roasted gems without bruising them. It’s like giving them a lovely little hug! If you want more ideas on dressing up roasted veggies, check out my roasted veggie tahini yogurt recipe too!
Tips for Success with Your Roasted Beets and Carrots Salad
Okay, so you want your Roasted Beets and Carrots Salad to be absolutely perfect, right? It’s honestly pretty foolproof, but a few little tricks can really elevate it. First off, don’t skimp on the quality of your produce! Fresher beets and carrots mean better flavor and texture. When you’re cutting them, aim for pieces that are roughly the same size so they cook evenly – nobody wants half-raw carrots mixed with mushy beets! And for heaven’s sake, spread them out on that baking sheet. I’ve learned the hard way that overcrowding is a one-way ticket to steamed veggies. My personal little secret? I always use a silicone baking mat or parchment paper for super-easy cleanup, so I can focus on devouring the salad instead of scrubbing pans!
Ingredient Notes and Substitutions for Roasted Beets and Carrots Salad
So, let’s chat about these simple ingredients for our Roasted Beets and Carrots Salad! The beauty of this dish is its flexibility. If you’re not a huge fan of balsamic vinegar, no worries! You can totally swap it out for red wine vinegar or even apple cider vinegar for a slightly different tang. And while olive oil is my go-to for a clean flavor, a nice avocado oil would work beautifully too.
Now, for those optional additions – they’re not just for show! A sprinkle of crumbled goat cheese or some toasted walnuts or pecans? *Chef’s kiss!* They add such a lovely creamy or crunchy contrast to the tender roasted veggies. For more fantastic beet salad ideas, you’ve gotta check out my beet salad with feta or the super flavorful chickpea beet feta salad. They’re all winners!
Serving and Storage for Your Roasted Beets and Carrots Salad
This Roasted Beets and Carrots Salad is wonderfully flexible when it comes to serving! While it’s absolutely delicious served slightly warm right after tossing, I often find myself just letting it hang out at room temperature for a bit, and it’s equally amazing that way. I mean, those roasted veggies just keep getting better!
Got leftovers? Lucky you! Store any extra salad in an airtight container in the fridge. It usually stays good for about 2-3 days. Honestly, I think it tastes even better the next day as the flavors meld together. If you want to reheat it, just pop it in a low oven or microwave it gently for a minute or two until it’s to your liking.
Frequently Asked Questions about Roasted Beets and Carrots Salad
Got questions about our yummy Roasted Beets and Carrots Salad? I’ve got you covered! It’s such a popular dish, and people always have a few clever things they want to know.
Can I use pre-cooked beets for this salad?
You know, you *can*, but it’s really not the same, hon. Pre-cooked beets just don’t have that same tender, caramelized flavor that roasting fresh ones brings out. Plus, they can sometimes be a bit watery. For the best results with this salad, I really recommend roasting your own fresh beets!
How do I stop the beets from staining everything?
Ah, the beet stain dilemma! It’s a classic. My best tip is to do your chopping and tossing of the beets separately from the carrots. Then, when you combine them with the dressing, toss them very gently. Using a good quality olive oil in the dressing also helps create a barrier. And if you’re feeling super cautious, a silicone spatula is your best friend for mixing!
Can this salad be made ahead of time?
Absolutely! This is one of my favorite things about this dish. You can totally roast the beets and carrots the day before, then store them in an airtight container in the fridge. Just whisk up your vinaigrette right before you plan to serve, toss everything together, and voila! It’s a lifesaver for dinner parties or busy weeknights.
Nutritional Information
Just a little heads-up, the nutritional info below is an estimate, you know? It can wiggle around a bit depending on the exact size of your veggies and the brands you use. But generally, this Roasted Beets and Carrots Salad is pretty darn healthy!
Per serving (approximate):
- Calories: 180
- Fat: 8g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 3g
For all the nitty-gritty details and our official disclaimer, you can check out our disclaimer page.
Share Your Roasted Beets and Carrots Salad Creations!
I just LOVE hearing from you guys! If you made this gorgeous Roasted Beets and Carrots Salad, tell me all about it in the comments below! Did you try it with goat cheese? Add some toasted nuts? Share your tips and tricks! And if you snap a pic, tag me on social media – I’d be thrilled to see your beautiful creations. You can also reach out through my contact page!
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Roasted Beets and Carrots Salad
- Total Time: 55 min
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A simple salad featuring roasted beets and carrots with a light vinaigrette.
Ingredients
- 1 pound beets, trimmed and scrubbed
- 1 pound carrots, peeled and trimmed
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons balsamic vinegar
- 1 tablespoon extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the beets into 1-inch pieces. Cut the carrots into 1-inch pieces.
- In a large bowl, toss the beets and carrots with 2 tablespoons of olive oil, salt, and pepper.
- Spread the vegetables in a single layer on a baking sheet.
- Roast for 30-40 minutes, or until tender, flipping halfway through.
- While the vegetables roast, whisk together the balsamic vinegar, extra virgin olive oil, Dijon mustard, and minced garlic in a small bowl.
- Once the vegetables are roasted, let them cool slightly.
- In a serving bowl, combine the roasted beets and carrots with the vinaigrette. Toss gently to coat.
Notes
- You can add crumbled goat cheese or toasted walnuts for extra flavor and texture.
- For easier cleanup, line your baking sheet with parchment paper.
- Prep Time: 15 min
- Cook Time: 40 min
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 15g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg
Keywords: roasted beets, roasted carrots, beet salad, carrot salad, vegetable salad, side dish, healthy salad