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–+ servings
Roasted Beet and Carrot Salad

Roasted Beet and Carrot Salad

A vibrant Roasted Beet and Carrot Salad with greens, feta, and pistachios, perfect as a side dish or appetizer.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Salad
Cuisine Mediterranean
Servings 4 servings
Calories 250 kcal

Equipment

  • oven
  • baking dish
  • knife
  • Cutting board

Ingredients
  

Beets and Carrots

  • 4 medium beets, peeled
  • 1 lb carrots, peeled
  • Olive oil to drizzle
  • Salt & pepper

Salad Ingredients

  • 2-3 cups greens like baby kale or spinach
  • 1 tablespoon olive oil
  • ½ lemon Juice from
  • Salt & pepper
  • ⅓ cup feta cheese, crumbled
  • ¼ cup pistachios, crushed
  • Balsamic glaze
  • Hot honey, optional

Instructions
 

Preparation

  • Preheat the oven to 400 F.
  • Chop the carrots into 1" pieces. Cut the beets in half, and then into 4 or 6 pieces depending on their size.
  • Add them to a baking dish and drizzle them with olive oil and a sprinkle of salt & pepper.
  • Cover the dish in foil and bake for 35 minutes, then uncover and bake for another 25-30 minutes.
  • Once the carrots and beets are ready, add the greens to a large platter or bowl and dress them in 1 tablespoon of olive oil, lemon juice, and salt & pepper.
  • Layer the roasted vegetables over the top, then top with the feta, pistachios, and a drizzle of balsamic glaze and hot honey.
  • Serve as a side dish or appetizer. Leftovers will stay fresh in the fridge for 3-4 days.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 15mgSodium: 250mgPotassium: 600mgFiber: 6gSugar: 10gVitamin A: 4000IUVitamin C: 30mgCalcium: 200mgIron: 2mg
Keyword appetizer, healthy salad, Roasted Beet and Carrot Salad, Side Dish, vegetarian salad
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