Best 3 Roasted Baby Beet And Baby Carrot Salad With A Sherry Walnut Vinaigrette Recipes

**Roasted Baby Beet and Baby Carrot Salad with a Sherry-Walnut Vinaigrette: A Symphony of Sweet, Earthy, and Nutty Flavors**

Immerse yourself in a culinary delight with this vibrant and flavorful Roasted Baby Beet and Baby Carrot Salad, where the sweetness of roasted beets and carrots harmonizes perfectly with the earthy notes of arugula and goat cheese. Topped with a luscious Sherry-Walnut Vinaigrette, this salad is an explosion of textures and flavors, offering a delightful symphony in every bite. This article features a comprehensive guide to preparing this delightful dish, including a detailed recipe for the Roasted Baby Beet and Baby Carrot Salad, as well as a separate recipe for the Sherry-Walnut Vinaigrette. Let's embark on a culinary journey and discover the secrets behind this irresistible salad.

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ROASTED BEET AND CARROT SALAD

Roasted Beet and Carrot Salad image

This delicious fall salad is full of dramatic colors, bright flavors, and contrasting textures.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 35m

Number Of Ingredients 10

Ingredients

2 pounds red and yellow beets, scrubbed, peeled, and thinly sliced
6 medium carrots, thinly sliced
3 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
3 tablespoons fresh orange juice
1 1/2 teaspoons sherry vinegar
1 1/2 teaspoons chopped fresh tarragon leaves
3 small Belgian endives, trimmed, halved lengthwise, and cut into 1-inch pieces, or 2 heads frisee, trimmed and cut into 1-inch pieces
4 ounces fresh goat cheese, crumbled (1 cup)
1/3 cup chopped toasted pecans

Steps:

Preheat oven to 450 degrees. On a rimmed baking sheet, toss beets and carrots with 1 1/2 tablespoons oil; season with salt and pepper. Roast until tender, 25 to 30 minutes, tossing halfway through. Let cool 5 minutes.
Meanwhile, in a small bowl, whisk together orange juice, vinegar, tarragon, and 1 1/2 tablespoons oil; season with salt and pepper. In a large bowl, toss endives with half the dressing, then transfer to a serving platter. Toss beets and carrots with remaining dressing and add to platter. Top with goat cheese and pecans before serving.

Nutrition Facts : Calories 378 g, Fat 23 g, Fiber 12 g, Protein 12 g, SaturatedFat 6 g

BABY BEET SALAD WITH WALNUTS

Baby Beet Salad with Walnuts image

Whip up a healthy side in no time using this baby beet salad recipe.

Provided by Allrecipes Magazine

Categories Salad Vegetable Salad Recipes Beet Salad Recipes

Time 1h20m

Yield 6

Number Of Ingredients 6

Ingredients

2 pounds assorted baby beets
1 tablespoon olive oil
¼ cup vinaigrette dressing, or to taste
5 cups baby lettuce mix
⅔ cup crumbled Gorgonzola cheese
⅔ cup coarsely chopped toasted walnuts

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Trim tops from baby beets. Gently wash, then arrange in a single layer in a shallow baking pan. Drizzle with olive oil and gently toss to coat.
Bake, covered, until tender, about 40 minutes. Let cool in the covered pan on a wire rack for 30 minutes.
Peel and halve beets lengthwise, then gently toss with vinaigrette dressing.
Arrange baby lettuce on a serving platter. Top with beets, Gorgonzola cheese, and walnuts.

Nutrition Facts : Calories 235.9 calories, Carbohydrate 20.9 g, Cholesterol 11.1 mg, Fat 14.8 g, Fiber 6.2 g, Protein 7.8 g, SaturatedFat 3.8 g, Sodium 463 mg, Sugar 13.8 g

BEET AND WALNUT SALAD

Beet and Walnut Salad image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 14m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1/2 cup chopped walnuts
1 heart romaine lettuce, chopped
1 can 14 ounces sliced beets, drained and chopped
4 radishes, chopped
1/2 small red onion, chopped
2 ribs celery, chopped
2 tablespoons black cherry, seedless raspberry or apricot preserved
2 tablespoons vinegar, eyeball it
1 teaspoon poppy seeds, optional
3 tablespoons extra-virgin olive oil
Salt and pepper

Steps:

Toast nuts in a small pan over medium heat, 3 to 4 minutes, then let them cool.
Combine chopped lettuce, beets, radishes, onion, celery and toasted walnuts in a shallow bowl. Place the preserves into a small bowl and whisk vinegar into it. Add poppy seeds to dressing if you are using them. Whisk extra-virgin olive oil into the dressing and season it with salt and pepper. Dress salad and toss to coat evenly then adjust salt and pepper to your taste.

Tips:

When roasting the beets and carrots, toss them with oil, salt, and pepper to enhance their flavor.
To save time, you can roast the beets and carrots in advance and store them in the refrigerator for up to 3 days.
If you don't have sherry vinegar, you can substitute white wine vinegar or apple cider vinegar.
For a sweeter vinaigrette, add a teaspoon of honey or maple syrup.
If you don't have walnuts, you can substitute pecans or almonds.
Garnish the salad with fresh herbs such as parsley, cilantro, or mint for an extra pop of flavor.

Conclusion:

This roasted baby beet and baby carrot salad with a sherry walnut vinaigrette is a delicious and healthy side dish that is perfect for any occasion. The roasted vegetables are tender and flavorful, and the vinaigrette adds a tangy and nutty flavor. This salad is also very versatile and can be easily adapted to your own taste preferences. So next time you're looking for a healthy and delicious salad, give this one a try!