Roasted Carrot and Beet Salad

Roasted Carrot and Beet Salad is a vibrant dish that brings together the earthy sweetness of roasted vegetables. This salad is not only visually appealing but also nutrient-dense, making it a perfect addition to any meal. When you roast carrots and beets together, their natural sugars caramelize, enhancing their flavors and creating a delightful contrast. The result is a dish that is both satisfying and healthy, ideal for serving as a side dish or even a light snack.

Imagine the aroma of beets and carrots roasting in the oven, filling your kitchen with warmth. As they cook, the vegetables become tender and flavorful, ready to be transformed into a delicious salad. To elevate this dish, you can add creamy goat cheese, fresh mint, and crunchy almonds. These toppings introduce layers of texture and flavor, making each bite a delightful experience.

Moreover, this salad is incredibly versatile. You can enjoy it warm or chilled, depending on your preference. It pairs beautifully with grilled meats, making it an excellent side dish for dinner. Alternatively, it can stand alone as a healthy snack or a light lunch. The combination of roasted vegetables and flavorful toppings ensures that it satisfies your cravings while providing essential nutrients.

Preparing the Roasted Carrot and Beet Salad is straightforward and requires minimal ingredients. Start by peeling and chopping the beets and carrots, then roast them with a drizzle of olive oil and balsamic vinegar. Once they are tender, allow them to cool before assembling the salad. Drizzle with a homemade dressing that combines olive oil, lemon juice, and Dijon mustard for a refreshing finish. This salad is not just a meal; it’s a celebration of flavors that will leave you wanting more.

Video Recipe

Ingredients for Roasted Carrot and Beet Salad:

Salad

• Carrot 

• Beets

• Balsamic

• Honey

• Salt & Pepper

• Olive oil

• Dried Rosemary 

  Goat Cheese 

• Original Daily Crunch Almonds 

• Mint

Dressing

• Olive Oil 

• 1 chopped shallot 

• Balsamic 

• Spoonful of Dijon 

• Juice of 1 Lemon 

• Dried Rosemary

Directions:

1. Chop and peel beets. Then, chop the carrots. 
2. Line a baking pan and season with a little balsamic vinegar, olive oil, honey, salt, and dried rosemary. 
3. Cover the pan with foil and then poke holes. 
4. Roast at 365 degrees until they get soft they take anywhere from 45-1hr. Remove foil for the last 20-25 minutes. 
5. While the beets and carrots are roasting, make your dressing. 
6. After your beets and carrots finish, allow time to cool. 
7. Then, plate topping the veggies with goat cheese, chopped Original Daily Crunch Almonds, mint, and your dressing.