Roasted Beet and Carrot Salad - Vegetarian

The Roasted Beet and Carrot Salad combines the rustic appeal of oven-roasted roots with the bright, invigorating flavors of a citrus vinaigrette. Tender, caramelized beets and carrots lay atop a bed of fresh arugula, creating a lively mix of colors and textures. The creamy goat cheese and crunchy toasted walnuts add a delightful complexity, making each bite an adventure.

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Temps de préparation 15

Temps de cuisson 30

Temps total 45

Type de plat Salad

Cuisine Mediterranean

Portions servings

Calories 220 kcal

Ingrédients

2 medium beets, peeled and sliced

2 medium carrots, peeled and sliced

2 tablespoons olive oil

1/4 teaspoon salt

1/4 teaspoon black pepper

1/2 cup arugula

1/4 cup goat cheese, crumbled

1/4 cup chopped walnuts, toasted

1 tablespoon orange zest

2 tablespoons fresh orange juice

1 tablespoon apple cider vinegar

1 teaspoon honey

1 teaspoon Dijon mustard

1/4 cup extra-virgin olive oil

Instructions

Preheat your oven to 400°F (200°C).
Toss the sliced beets and carrots with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet.
Roast the vegetables in the preheated oven for 25-30 minutes or until tender, flipping halfway through.
In a small bowl, whisk together orange zest, orange juice, apple cider vinegar, honey, Dijon mustard, and extra-virgin olive oil to create the citrus vinaigrette.
Arrange the roasted beets and carrots on a serving platter. Top with arugula, crumbled goat cheese, and toasted walnuts.
Drizzle the citrus vinaigrette over the salad just before serving.

Nutrition (per 100g)

Keyword autumn salad, beet salad, carrot salad, citrus vinaigrette, easy lunch, fresh greens, gluten-free, goat cheese, healthy salad, heart healthy, high antioxidant, nutritious, quick recipes, roasted vegetables, seasonal eats, side dish, toasted walnuts, vegetarian, vibrant colors, vitamin C

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Roasted Beet and Carrot Salad – Vegetarian