Roasted Beet and Carrot Salad Recipe


There are some flavors that just go together.  They are classic dishes.  Beet Salad is one of those dishes.   This roasted beet and carrot salad recipe is nothing revolutionary, but it is delicious.  The sweetness of the beets are paired perfectly with the bitterness of the arugula, the saltiness of the cheese, the savoriness of the walnuts, and the tartness of the vinegar to give your senses a taste explosion in every bite.  This salad is easy to create, yet makes an elegant addition to any summer meal.  It looks pretty, tastes fantastic, and appears to be extremely fancy; what more could you want from a dish?  Enjoy!

Beet Salad Recipe

serves 6

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1 bunch of beets

1 bunch of carrots

1/2 pound of arugula

6 ounces of feta or goat cheese

1 cup of walnuts

balsamic vinegar

olive oil

salt and pepper

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  • Directions

    Peel the beets and cut them into 2 inch pieces.  Cut the carrots into two-inch segments.  Coat the beets and carrots in olive oil.  Place them in a roasting pan and roast for one hour at 425º or until they are fork tender.

    It’s not necessary, but for added flavor you may want to roast your walnuts alongside your beets and carrots by placing them on a baking sheet and putting them in the over 15 minutes before the beets and carrots are done cooking.

    Place a layer of arugula on the bottom of your serving plate.

    Next add the beets and carrots on top of the arugula.

    Add the crumbled feta cheese to the plate.

    Add the (roasted) walnuts.

    Drizzle the balsamic vinegar and olive oil on top of the salad.

    Add salt and pepper to taste.