Best 2 Roasted Beet And Carrot Salad Recipes
Welcome to a vibrant and nutritious culinary journey with our Roasted Beet and Carrot Salad! This delightful dish is a symphony of earthy sweetness, vibrant colors, and a symphony of textures. Get ready to tantalize your taste buds with our collection of three unique salad recipes, each offering a distinct flavor profile to suit your preferences.
Our first recipe, the Classic Roasted Beet and Carrot Salad, is a timeless classic that showcases the natural flavors of roasted beets and carrots. With a simple dressing of olive oil, vinegar, and herbs, this salad highlights the inherent sweetness of the vegetables and creates a harmonious balance of flavors.
Next, we introduce the tangy and refreshing Beet, Carrot, and Goat Cheese Salad. This salad combines roasted beets and carrots with creamy goat cheese, crunchy walnuts, and a tangy dressing made with lemon juice and honey. The interplay of flavors and textures in this salad is sure to leave you craving more.
Finally, our Roasted Beet and Carrot Salad with Avocado and Quinoa offers a hearty and protein-packed option. Tender quinoa, creamy avocado, and roasted vegetables come together in perfect harmony. Drizzled with a flavorful dressing made with tahini, lemon juice, and cumin, this salad is a nutritional powerhouse that will keep you energized and satisfied.
ROASTED CARROT AND BEET SALAD WITH FETA
Provided by Hugh Acheson
Categories Appetizer Side Vegetarian Dinner Feta Root Vegetable Beet Carrot Fall Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Stir cumin seeds in a small dry skillet over medium heat until fragrant, 3-4 minutes. Let cool. Finely grind in a spice mill.
- Whisk cumin, lemon juice, vinegar, and Dijon mustard in a medium bowl. Gradually whisk in 1/2 cup oil, then mint. Season vinaigrette with salt and pepper.
- Cook carrots in a large pot of boiling salted water for 1 minute; using a slotted spoon, transfer carrots to a bowl. Add beets to same pot of boiling water and cook until just tender, 20-25 minutes. Drain. Let stand at room temperature to cool slightly, about 15 minutes. Peel and trim beets; halve lengthwise. DO AHEAD: Vinaigrette and vegetables can be made 1 day ahead. Cover separately; chill. Return vinaigrette to room temperature and whisk before using.
- Preheat oven to 450°F. Season carrots with salt and pepper. Toss with 1 1/2 teaspoons oil. Arrange on half of a large rimmed baking sheet. Place beets in same bowl; season with salt and pepper and toss with remaining 1 1/2 teaspoons oil. Arrange in single layer opposite carrots on same baking sheet. Roast vegetables, turning once, until slightly charred and just tender, about 15 minutes.
- Place carrots, 1/2 cup parsley leaves, and feta in a medium bowl; drizzle 1/4 cup vinaigrette over and toss to coat. Arrange carrot mixture on a small platter. Place beets in another medium bowl. Add 2 tablespoons vinaigrette; toss to coat. Tuck beets in among carrots. Sprinkle remaining 1/4 cup parsley leaves over. Drizzle with remaining dressing.
ROASTED BEET AND CARROT SALAD
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
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
Tips:
- Choose the right beets: Smaller beets tend to be sweeter and more tender than larger ones. Look for beets that are firm and smooth, without any bruises or blemishes.
- Roast the vegetables properly: Roasting the vegetables brings out their natural sweetness and caramelizes them slightly. Be sure to roast them until they are tender but still slightly firm.
- Use a good quality olive oil: The olive oil you use will make a big difference in the flavor of the salad. Choose a good quality extra virgin olive oil that is fruity and flavorful.
- Add a variety of flavors: This salad is very versatile and can be customized to your liking. Try adding other roasted vegetables, such as parsnips or turnips. You could also add some crumbled goat cheese or feta cheese, or some chopped nuts.
Conclusion:
This roasted beet and carrot salad is a delicious and healthy side dish that is perfect for any occasion. It is easy to make and can be customized to your liking. The roasted vegetables are sweet and caramelized, and the vinaigrette dressing is tangy and flavorful. This salad is sure to be a hit with your family and friends.
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