This roasted beet and carrot salad is a vibrant, earthy dish that brings out the natural sweetness of the veggies with a simple roast. Tossed in a light lemony dressing, it’s refreshing, nourishing, and beautiful on the plate—perfect as a side or a light lunch.
- Category: Salads + Sides
Ingredients
- 3 medium beets, peeled and chopped
- 3 carrots, sliced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Dressing:
- 1 tablespoon olive oil
- 1 tablespoon lemon juice or vinegar
- salt and pepper to taste
Instructions
- Preheat oven to 400°F.
- Toss beets and carrots with olive oil, salt, and pepper. Spread on a baking sheet.
- Roast 30–35 minutes, stirring once, until tender and lightly caramelized.
- Let vegetables cool slightly. Toss with lemon juice (or vinegar) and olive oil.
- Top with herbs, cheese, or seeds, if using. Serve warm or chilled.