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Roasted Beet and Carrot Salad

Roasted Beet and Carrot Salad: A Colorful Heart-Healthy Treat

This Roasted Beet and Carrot Salad is a vibrant dish filled with heart-healthy benefits and balanced flavors.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 4 servings
Course: Salads
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 medium Beets Small red, gold, or a combination.
  • 4 medium Carrots Peeled and halved lengthwise.
  • 2 medium Shallots Substitute with thick-cut red onion if preferred.
  • 4 cups Baby Spinach Remove stems for better texture.
  • 1 cup Feta Cheese Use block feta, crumbled.
  • 1/2 cup Pistachios Can substitute with walnuts.
For the Vinaigrette
  • 1/2 cup Olive Oil Use organic extra virgin.
  • 1/4 cup Champagne Vinegar Can substitute with apple cider vinegar.
  • 1 tablespoon Dijon Mustard Use Maille for flavor balance.
  • 1 teaspoon Kosher Salt Halve if using table salt.
  • 1/2 teaspoon Black Pepper Adjust to taste.
  • 1/2 teaspoon Onion Powder Substitute with fresh shallot if preferred.
  • 2 tablespoons Fresh Tarragon Can substitute with cilantro or Thai basil.

Equipment

  • Oven
  • baking sheet
  • Aluminum Foil
  • Blender
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with aluminum foil.
  2. Trim the stems from the beets, then wash them thoroughly. Wrap each beet in aluminum foil with a splash of water and place on the baking sheet.
  3. Peel the carrots and halve them lengthwise. Toss with olive oil, kosher salt, and black pepper, then spread alongside the beets on the baking sheet.
  4. After 30-40 minutes, check the carrots and shallots for tenderness. Leave the beets roasting for another 20-30 minutes.
  5. In a blender, combine olive oil, champagne vinegar, Dijon mustard, onion powder, fresh tarragon, kosher salt, and black pepper. Blend until smooth.
  6. Slice the roasted shallots and carrots into bite-sized pieces and chop the beets into cubes. Combine all in a mixing bowl and add half of the vinaigrette.
  7. Add fresh baby spinach to the bowl, drizzle with remaining vinaigrette, and toss delicately. Sprinkle with crumbled feta and chopped pistachios.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 18gProtein: 6gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 10mgSodium: 300mgPotassium: 450mgFiber: 5gSugar: 6gVitamin A: 800IUVitamin C: 10mgCalcium: 200mgIron: 2mg

Notes

Store leftover salad in an airtight container for up to 4 days, keeping spinach separate to retain its crispness.

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