Roasted Beet and Carrot Salad

Prep time: 20 min   |    Cook time: 30 min   |   Ready In: 60 min


  • 4 beets

  • 3/4 lb. carrots

  • 3 tablespoons olive oil

  • 1/4 teaspoon sea salt

  • ground pepper, to taste

  • 2 teaspoons balsamic vinegar

  • 1 teaspoon dijon mustard

  • 1/2 teaspoon black pepper

  • 1 -2 ounces creamy goat cheese

  • fresh parsley, chopped

Preheat the oven to 425 degrees.

Place whole beets on a baking sheet and roast until a fork easily pierces the beet flesh, approx. 40 minutes.

Meanwhile, in a large dish, toss the carrots with 1 tablespoon of the olive oil and the salt and ground pepper. Around 15 minutes before the beets are done, spread the carrots (whole or halved, depending on their size) onto the same baking sheet, in a single layer. roast until carrots are wrinkled and tender.

Remove the baking sheet from the oven. Allow the beets to cool for about 5 minutes, then scrub of the skins by rubbing with a paper towel. If the skins don’t slide off easily, the beets should go back in the oven. After removing all the skins, trim tops and bottoms and cut the beets into quarters. combine beets and carrots in a large bowl.

To make the dressing, stir together vinegar, mustard and pepper. Stir in the remaining 2 tablespoons of olive oil. Toss with the vegetables.

Plate to serve with a few dollops of goat cheese and a handful of parsley as garnish.

Can be served warm or at room temperature.