Salads
Roasted Beet & Carrot Salad, Root-to-Leaf Salad Magic. Easy, Colorful & Flavorful
Ingredients
- For the Salad:
- 3 medium beets (with stems and greens)
- 4 medium carrots (with tops)
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 2 oz goat cheese (or crumbled feta)
- 1/4 cup toasted nuts (e.g. pistachios, walnuts, or almonds)
- For the Pickled Beet Stems:
- Stems from your beets, chopped into 1/2-inch pieces
- 1/2 cup white wine vinegar (or apple cider vinegar)
- 1/2 cup water
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 teaspoon mustard seeds Pinch of red pepper flakes
- For the Dressing
- 3 tablespoons olive oil
- 1 tablespoon citrus juice (orange or lemon)
- 1 tablespoon red wine vinegar (or leftover beet stem pickling brine)
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- Salt & pepper, to taste
- 1 tablespoon Just Better Fiber Garnish Carrot greens, finely chopped Shop at Just Better (opens in a new window)
- Beet greens, finely chopped
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Directions
- 1
Pickle the Beet Stems Place chopped beet stems in a heatproof jar. In a small saucepan, combine vinegar, water, sugar, salt, mustard seeds, and red pepper flakes. Bring to a boil, stirring to dissolve sugar. Pour hot liquid over beet stems. Let cool, then refrigerate at least 30 minutes (or overnight for deeper flavor).
- 2
Roast Beets & Carrots Preheat oven to 400 degrees Trim beets and carrots, reserving greens. Peel beets and carrots. Cut beets into wedges and carrots into diagonal slices.
- 3
Toss with olive oil, salt, pepper, and cumin. Spread on a baking sheet and roast for about 20-25 minutes, stirring halfway, until tender and caramelized.
- 4
Make the Dressing Whisk together all dressing ingredients in a small bowl until emulsified. Assemble the Salad Toss roasted beets and carrots gently with the dressing.
- 5
Plate the salad and sprinkle with crumbled goat cheese and toasted nuts. Drain pickled beet stems and scatter over the salad for crunch and zing. Garnish with chopped carrot greens and beet greens for extra freshness and color.
- 6
Serve Enjoy slightly warm or at room temperature. This salad pairs beautifully with grilled chicken, fish, or simply some crusty bread.
Nutrition
Per 1 serving
Estimated per serving. Actual values vary with brands, substitutions, and portion size. This is general information, not medical or nutrition advice.
Kitchen Questions
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