Description
A vibrant and healthy roasted beets and carrots salad featuring earthy roasted vegetables, tangy goat cheese, crunchy nuts, and a honey-balsamic dressing a perfect side or light lunch.
Ingredients
3 medium beets, peeled and cubed
3 large carrots, peeled and sliced into sticks
2 tbsp olive oil
Salt and black pepper, to taste
2 cups mixed greens (arugula, spinach, or spring mix)
1/4 cup crumbled goat cheese (or feta)
2 tbsp chopped walnuts or pecans, toasted
2 tbsp balsamic vinegar
1 tbsp honey
1 tsp Dijon mustard
1 tbsp olive oil (for dressing)
Fresh parsley, chopped (for garnish)
Instructions
1. Preheat the oven to 400°F (200°C).
2. Toss beets and carrots separately with olive oil, salt, and pepper (to prevent color bleeding).
3. Spread on separate baking sheets and roast for 25–30 minutes, stirring halfway, until tender and caramelized.
4. Let roasted vegetables cool slightly.
5. In a small bowl, whisk together balsamic vinegar, honey, Dijon mustard, and olive oil to make the dressing.
6. Arrange mixed greens on a serving platter or bowl.
7. Top with roasted beets and carrots, crumbled goat cheese, and toasted nuts.
8. Drizzle with honey-balsamic dressing and garnish with fresh parsley.
9. Serve warm or at room temperature.
Notes
You can roast the vegetables ahead of time and assemble just before serving.
Replace goat cheese with vegan cheese for a dairy-free version.
Add sliced avocado or orange segments for extra freshness.
This salad pairs beautifully with grilled chicken or salmon.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Salad
- Method: Roasted
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 14g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 10mg
Keywords: roasted beets and carrots salad, healthy salad, honey balsamic dressing, vegetable side dish, goat cheese salad