Why You’ll Love This Recipe
I make this roasted beet and carrot salad whenever I want something that looks impressive but takes almost no effort. Roasting concentrates the natural sweetness of the beets and carrots, while the creamy avocado and tangy goat cheese balance them out beautifully. The orange-honey vinaigrette ties everything together with a little brightness, and the toasted pistachios add a satisfying crunch. It works as a light lunch, a showstopping side for a dinner party, or a make-ahead dish for meal prep.
Ingredients
For the salad:
- 3 medium beets (red, golden, or a mix), scrubbed and trimmed
- 4 medium carrots, peeled and cut into 1-inch pieces
- 1 tablespoon olive oil
- ½ teaspoon salt
- 4 cups baby arugula or mixed greens
- 2 ripe avocados, sliced
- ¼ cup crumbled goat cheese or feta
- ¼ cup roasted pistachios or walnuts, chopped
- 2 tablespoons thinly sliced red onion
- Fresh mint or parsley, for garnish
For the citrus-honey vinaigrette:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh orange juice
- 1 tablespoon red wine vinegar or lemon juice
- 1 teaspoon honey or maple syrup
- 1 teaspoon Dijon mustard
- ¼ teaspoon salt
- Freshly ground black pepper
Directions
- Roast the beets. Preheat the oven to 400°F (200°C). Wrap the beets individually in foil and place them on a baking sheet. Roast for 45 to 60 minutes, until a knife slides in easily.
- Roast the carrots. About 25 minutes before the beets are done, toss the carrots with the olive oil and salt on a separate baking sheet. Roast for 20 to 25 minutes, flipping once, until tender and lightly caramelized.
- Peel and slice the beets. Let the beets cool for 10 minutes, then rub off the skins with a paper towel. Cut them into wedges or thick slices.
- Make the vinaigrette. Whisk together the olive oil, orange juice, vinegar, honey, Dijon, salt, and pepper until smooth.
- Dress the greens. Toss the arugula with about a third of the vinaigrette and arrange it on a large platter or divide it among plates.
- Assemble. Layer the roasted beets, carrots, and avocado over the greens. Scatter the goat cheese, pistachios, and red onion on top.
- Finish. Drizzle with the remaining vinaigrette, garnish with fresh herbs, and serve right away.
Servings and Timing
- Prep time: 15 minutes
- Cook time: 60 minutes
- Total time: 1 hour 15 minutes
- Servings: 4 as a side, or 2 as a main
Variations
- Make it vegan: Skip the cheese and add toasted pumpkin seeds or a drizzle of tahini.
- Add grains: Toss in cooked quinoa, farro, or wild rice to make it more filling.
- Add protein: Top with chickpeas, grilled chicken, or a soft-boiled egg.
- Swap the greens: Spinach, baby kale, or butter lettuce all work well.
- Add fruit: Orange segments, pomegranate seeds, or sliced pears add extra sweetness.
- Speed it up: Use pre-cooked vacuum-packed beets to cut the cook time to about 25 minutes.
Storage/Reheating
Store the roasted beets and carrots in an airtight container in the refrigerator for up to 5 days. Keep the greens, avocado, cheese, nuts, and dressing separate until you’re ready to eat so nothing gets soggy or brown. The roasted vegetables can be eaten cold, at room temperature, or gently rewarmed in the oven at 350°F (175°C) for 8 to 10 minutes. I don’t recommend freezing this salad, since the avocado and greens don’t hold up well.
FAQs
How do I keep the avocado from browning?
Slice it just before serving, and toss it with a squeeze of lemon or lime juice if it needs to sit for a few minutes.
Can I roast the beets ahead of time?
Yes. Roast and peel them up to 4 days in advance and keep them in the refrigerator. This makes assembly quick on busy days.
How do I prevent the beets from staining everything?
Keep the beets separate until the final assembly and add them last. Golden beets are a great option because they don’t stain.
Can I use canned or pre-cooked beets?
Absolutely. Drain canned beets well and pat them dry. Vacuum-packed cooked beets are even better since they have a firmer texture.
What goes well with this salad?
It pairs nicely with grilled salmon, roast chicken, lentil soup, or a crusty loaf of bread.
Conclusion
This roasted beet and carrot salad is one of my favorite ways to turn simple vegetables into something special. It’s colorful, balanced, and packed with flavor and texture, and it’s flexible enough to adapt to what you have on hand. Give it a try, and I think you’ll love it. Let me know how yours turns out!
Print
This roasted beet and carrot salad with avocado pairs sweet, caramelized roasted vegetables with creamy avocado, peppery arugula, and a bright citrus-honey vinaigrette. Toasted pistachios and tangy goat cheese add crunch and richness, making it a colorful salad that works as a starter, a light lunch, or a standout side for the holidays.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: undefined
- Category: undefined
- Method: undefined
- Cuisine: American
Ingredients
- 3 medium beets (about 450 g / 1 lb), scrubbed and trimmed
- 4 medium carrots (about 340 g / 3/4 lb), peeled and cut into 1/2-inch thick slices on the diagonal
- 2 tablespoons extra virgin olive oil, for roasting
- 1/2 teaspoon kosher salt, divided
- 1/4 teaspoon freshly ground black pepper
- 5 oz (140 g) baby arugula or mixed greens
- 2 ripe avocados, pitted, peeled, and sliced
- 1/3 cup crumbled goat cheese or feta
- 1/4 cup roasted pistachios, roughly chopped
- 2 tablespoons fresh mint or parsley, chopped
- 3 tablespoons extra virgin olive oil, for the dressing
- 2 tablespoons fresh orange juice
- 1 tablespoon fresh lemon juice
- 1 tablespoon white wine vinegar or apple cider vinegar
- 1 teaspoon honey or maple syrup
- 1 teaspoon Dijon mustard
- 1 small shallot, finely minced
Instructions
- Preheat the oven to 400°F (200°C). Wrap the beets individually in foil, place them on a baking sheet, and roast for 45 to 60 minutes, until a knife slides in easily.
- Toss the carrots with 2 tablespoons olive oil, 1/4 teaspoon salt, and the pepper. Spread them on a lined baking sheet and roast for 25 to 30 minutes during the last part of the beets’ cooking time, flipping once, until tender and caramelized at the edges.
- Let the beets cool until safe to handle, then rub off the skins with a paper towel and cut the beets into wedges or 1/2-inch cubes.
- In a small bowl or jar, whisk together the 3 tablespoons olive oil, orange juice, lemon juice, vinegar, honey, Dijon mustard, shallot, and the remaining 1/4 teaspoon salt. Let it sit for 5 minutes so the shallot softens.
- Toss the arugula with about half of the dressing and arrange it on a large platter or divide among four plates.
- Top with the roasted beets, carrots, and sliced avocado. Drizzle with the remaining dressing.
- Finish with goat cheese, pistachios, and fresh mint. Serve right away.
Notes
- Roast the beets ahead of time and keep them in the fridge for up to 4 days to make assembly quick.
- Add the avocado just before serving, and toss it gently with a little lemon juice to prevent browning.
- Golden beets are less likely to stain the other ingredients, so use them or a mix of colors for a prettier presentation.
- Wear gloves when peeling and cutting red beets to avoid staining your hands.
- Swap the pistachios for walnuts, pecans, or toasted pumpkin seeds.
- To make it vegan, omit the goat cheese and use maple syrup in place of honey.
- Dressed leftovers do not keep well. Store the roasted vegetables and dressing separately in the fridge for up to 3 days and assemble fresh.
Nutrition
- Serving Size: 1 plate (about 2 cups)
- Calories: 395
- Sugar: 15 g
- Sodium: 430 mg
- Fat: 29 g
- Saturated Fat: 6 g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 29 g
- Fiber: 11 g
- Protein: 8 g
- Cholesterol: 10 mg
