Recipe: Yummy Roasted beet and carrot salad

Roasted beet and carrot salad. The Inspired Home is the choice for all your recipe needs. This Roasted Beet & Carrot Kale Salad is not only pretty to look at, it's also bursting with flavour and nutrients! It can be made in advance, so it's the perfect salad for meal prep or those parties and gatherings! Gluten-free, paleo & vegan I have always been a MEGA fan of dark green leafy vegetables.

Once you've gotten HOOKED on this salad, be sure to try these other popular salad recipes: Thai quinoa salad, honey lime quinoa salad, or this fruity quinoa salad. Toss beets and carrots in avocado oil and sprinkle with salt and garlic powder on top. Roasted beets and carrots look beautiful and taste even better in this easy-to-make spinach salad. You can have Roasted beet and carrot salad using 8 ingredients and 6 steps. Here is how you cook it.

Ingredients of Roasted beet and carrot salad

1. You need 5 of medium beets.
2. Prepare 4 of medium carrots.
3. You need 100 grams of goat cheese.
4. Prepare 1 clove of garlic.
5. It's 4 tbsp of olive oil.
6. It's 1 of salt and pepper to taste.
7. Prepare 1 tbsp of balsamic vinegar.
8. It's 1 of medium cucumber (optional).

Top with dressing and crumbled feta for the win. Set the skillet over high heat and cook without stirring until sizzling. Whisk together the honey, ground chipotle pepper, Dijon mustard, olive oil, tea, apple cider vinegar, and salt until the mixture is smooth and the salt has dissolved. Place the roasted carrots, onion, and beets into a large bowl, and pour the dressing over the vegetables.

Roasted beet and carrot salad instructions

1. Preheat oven to 200º C/ 400º F..
2. Peel the carrots and beets, then slice them to approximately same bite size so that they will roast evenly..
3. Place beets and carrots in an oven proof pan, drizzle the oil, salt and pepper to taste. Place in oven for 30-40 minutes. They are ready when they are fork tender..
4. In the serving plate, place the goat cheese, add the minced garlic, a dash of salt and pepper, mix with a fork, and spread the cheese on the plate..
5. Add the carrots and beets. Don't leave the oil in the pan, so pour that on the plate. Add the balsamic vinegar and enjoy!.
6. Optional: you may add a few slices of cucumber. Its freshness and crispiness contrasts with the roasted veggies. Or, you may add some nuts, such as walnuts or pine nuts. So delicious !.

Gently toss vegetables to coat with dressing. Toss carrots with remaining oil; spread onto other side of baking sheet. Combine the carrots, almonds, and garlic in a mixing bowl. Drizzle with the olive oil, then season to taste with salt and pepper. Spread out onto an ungreased baking sheet.