Salads > Vegetable Salads (Non-Leafy) > Tomato Salads > Caprese Salad Recipe

Roasted Beet and Carrot Salad with Citrus Vinaigrette

Earthy roasted beets and carrots are combined with toasted walnuts and a bright citrus vinaigrette in this flavorful and nutritious salad.

Prep Time
20 minutes
Cook Time
30 minutes
Servings
4
Ingredients
  • 1 lb, mixed colors if available, peeled and cut into 1-inch pieces Beets
  • 1 lb, peeled and cut into 1-inch pieces Carrots
  • 2 tablespoons, plus more for drizzling Olive Oil
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper
  • 1/2 cup, roughly chopped Walnuts
  • 3 tablespoons, fresh Orange Juice
  • 1 tablespoon, fresh Lemon Juice
  • 1 teaspoon Dijon Mustard
  • 1 teaspoon Honey
  • 1/4 cup, chopped Fresh Parsley

Roast the Vegetables

Preheat oven to 400°F (200°C). Toss the beets and carrots with 2 tablespoons of olive oil, salt, and pepper on a baking sheet. Spread in a single layer and roast for 30 minutes, or until tender, flipping halfway through.

Toast the Walnuts

While the vegetables are roasting, toast the walnuts in a dry skillet over medium heat for 3-5 minutes, or until fragrant and lightly browned, stirring frequently. Remove from skillet and set aside to cool.

Make the Vinaigrette

In a small bowl, whisk together the orange juice, lemon juice, Dijon mustard, honey, remaining 2 tablespoons of olive oil, salt, and pepper until well combined.

Assemble the Salad

Once the beets and carrots are roasted and slightly cooled, place them in a large bowl. Add the toasted walnuts and chopped parsley.

Dress and Serve

Pour the citrus vinaigrette over the salad and gently toss to coat. Serve warm or at room temperature. Drizzle with a little extra olive oil if desired.

Nutrition Facts Estimated per 100g of product

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

  • Calories: Approximately 150 kcal
  • Protein: 3g
  • Fat: 9g
  • Carbohydrates: 16g
  • Fiber: 4g

Other Considerations for Nutrition

To reduce the sugar content, you can omit the honey or use a sugar substitute. Using different colored beets can enhance the nutritional profile with varying antioxidants. Roasting vegetables preserves more nutrients than boiling.

← Mexican Grilled Corn Salad Roasted Beet and Goat Cheese Salad →

FAQ

  • Can I use pre-cooked beets?

    Yes, you can use pre-cooked beets to save time. Just add them to the salad with the carrots after the carrots are roasted.
  • Can I substitute the walnuts with other nuts?

    Yes, pecans or almonds would be great substitutes for walnuts.
  • How long will this salad keep?

    This salad will keep in an airtight container in the refrigerator for up to 3 days. The vinaigrette may soften the vegetables slightly over time.