Go Back
–+ servings
Balsamic Roasted Beet and Carrot Salad

Balsamic Roasted Beet and Carrot Salad

This Balsamic Roasted Beet and Carrot Salad is a vibrant dish that perfectly balances flavors and textures, ideal for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Root Vegetables
  • 2 medium beets, peeled and diced (about 2 cups)
  • 3 medium carrots, sliced (about 2 cups)
Dressing
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

Equipment

  • Oven
  • Baking sheet
  • Parchment paper
  • Mixing Bowl
  • whisk

Method
 

Roasting Vegetables
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a bowl, toss the diced beets and sliced carrots with olive oil, salt, and pepper until well coated.
  3. Spread the vegetables evenly on the prepared baking sheet and roast for 25-30 minutes until tender and caramelized.
Preparing Dressing
  1. While the vegetables roast, whisk together balsamic vinegar, honey, Dijon mustard, salt, and pepper in a small bowl.
Serving
  1. Once roasted, let the veggies cool slightly before combining them in a serving bowl with the dressing. Toss gently to coat.
  2. Serve warm or chilled.

Nutrition

Serving: 1servingCalories: 120kcalCarbohydrates: 15gProtein: 2gFat: 7g

Notes

For added creaminess, consider adding feta cheese; for crunch, toss in some walnuts. Feel free to customize with fresh herbs like thyme or parsley.

Tried this recipe?

Let us know how it was!