Roasted Beet, Carrot And Onion Salad
A vibrant roasted vegetable salad featuring sweet beets, carrots, and onions, complemented by fresh herbs and goat cheese, perfect for light lunches or as a side dish.
Ingredients
Instructions
- Toss together carrots and onions.
- Spread evenly in half of a 13 x 9 x 2-inch baking pan.
- Place beets in the opposite half of the pan.
- Drizzle 1 tablespoon of olive oil over the vegetables.
- Cover with foil and bake in a 400°F oven for 40 to 45 minutes or until tender.
- Transfer carrots and onions with a slotted spoon to a storage container; cover.
- Transfer beets to a separate storage container; cover.
- Add 1 tablespoon hot water to the baking pan, stirring to dislodge any browned bits.
Tips & Substitutions
For added flavor, consider roasting the vegetables with garlic or adding herbs like thyme or rosemary. If you don't have baby beets, regular beets can be cut into smaller pieces. You can substitute the goat cheese with feta for a different taste, or leave it out for a vegan option. Ensure the vegetables are spread out in the pan for even roasting.
Serving Suggestions
Serve the roasted salad over a bed of mixed baby greens for a refreshing meal. Crumble goat cheese on top before serving for a creamy texture. This dish pairs beautifully with Mediterranean recipes, such as Pasta With Spinach, or can be enjoyed as a side to grilled meats or fish.
Storage & Reheating
Store leftover salad in an airtight container in the refrigerator for up to 3 days. To reheat, place the carrots, onions, and beets in a microwave-safe dish, cover, and heat in 30-second intervals until warmed through. If you prefer them cold, enjoy the salad straight from the fridge.
Nutrition & Diet Analysis (per serving)
Each serving of Roasted Beet, Carrot And Onion Salad contains roughly 1141 calories, with 4g protein, 13g carbohydrates, and 122g fat. It is an excellent source of vitamin C (82% of the Daily Value), vitamin A (69% of the Daily Value), and dietary fiber (20% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 604mg per serving (26% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen vegetables for this recipe?
While fresh vegetables provide the best texture and flavor, you can use frozen beets and carrots. Just make sure to thaw and drain them before roasting, as excess moisture can affect the final dish.
How do I make this salad more filling?
To turn this salad into a more substantial meal, consider adding protein such as grilled chicken, chickpeas, or quinoa. These additions not only enhance the nutritional value but also complement the flavors of the roasted vegetables.
Can I prepare this salad in advance?
Yes, you can roast the vegetables a day ahead and store them separately in the refrigerator. When ready to serve, toss them with the greens and dressing. This allows the flavors to meld without compromising the freshness of the greens.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).