Print

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Toss the arugula with about half of the dressing and arrange it on a large platter or divide among four plates.
  6. Top with the roasted beets, carrots, and sliced avocado. Drizzle with the remaining dressing.
  7. 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

Find it online: https://thefamilycooking.com/roasted-beet-carrot-salad-with-avocado/