Best 5 Roasted Beet Carrot And Spinach Salad Recipes
**Roasted Beet, Carrot, and Spinach Salad: A Vibrant and Nutritious Treat**
Indulge in a symphony of flavors and colors with this delightful Roasted Beet, Carrot, and Spinach Salad. This vibrant dish is not only visually appealing but also packed with an array of nutrients, making it a perfect choice for health-conscious individuals. The sweetness of roasted beets and carrots pairs harmoniously with the earthy notes of spinach, while a tangy lemon dressing adds a refreshing touch. This versatile salad can be served as a wholesome main course or as a delightful side dish. Accompanying the main recipe are three additional variations that cater to different dietary preferences and tastes. Discover the zesty Lemon Tahini Dressing, the creamy Avocado Dressing, and the tangy Orange Vinaigrette. With its vibrant colors, diverse flavors, and customizable dressings, this Roasted Beet, Carrot, and Spinach Salad promises a culinary journey that will tantalize your taste buds and nourish your body.
SPINACH, GOAT CHEESE AND ROASTED CARROT SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Place a baking sheet in the oven; preheat to 450 degrees F. Toss the carrots with 1 tablespoon olive oil, a big pinch of salt and a few grinds of pepper in a large bowl. Spread the carrots on the hot pan and bake until lightly browned and tender, 20 to 25 minutes.
- Meanwhile, toast the almonds in a small dry skillet over low heat, stirring frequently, about 5 minutes. Let cool.
- Whisk the vinegar, honey, mustard and shallot in a large bowl. Slowly whisk in the remaining 1/4 cup olive oil until combined. Add the spinach, lettuce and almonds and toss to coat. Season with salt and pepper. Transfer the salad and carrots to a platter. Top with the goat cheese and chives.
ROASTED BEET, CARROT AND SPINACH SALAD
Toss up a beautiful Roasted Beet, Carrot and Spinach Salad using this recipe from My Food and Family. This easy-to-make salad is crisp and refreshing.
Provided by My Food and Family
Categories Vegetable Recipes
Time 1h
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat oven to 450ºF.
- Toss beets with 2 Tbsp. dressing; place on foil-lined rimmed baking sheet sprayed with cooking spray.
- Bake 20 min. Toss carrots with 2 Tbsp. dressing; add to baking sheet with beets. Bake 20 to 25 min. or until vegetables are tender.
- Arrange spinach and peppers on serving platter. Top with roasted vegetables; drizzle with remaining dressing. Sprinkle with cheese.
Nutrition Facts : Calories 140, Fat 5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 3 g
ROASTED BEETS & CARROT SPINACH SALAD
The jewel colors of roasted beets and carrots on a bed of baby spinach leaves make this bistro-style salad as beautiful as it is delicious.
Provided by My Food and Family
Categories Home
Time 1h30m
Yield 8 servings, 1 cup each
Number Of Ingredients 8
Steps:
- Heat oven to 425ºF.
- Mix oil and ginger until blended. Add to combined beets and carrots in medium bowl; mix lightly.
- Spread onto foil-covered rimmed baking sheet sprayed with cooking spray.
- Bake 40 to 45 min. or until vegetables are tender. Cool.
- Cover platter with spinach; top with cooked vegetables and remaining ingredients.
Nutrition Facts : Calories 130, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 290 mg, Carbohydrate 12 g, Fiber 3 g, Sugar 8 g, Protein 3 g
ROASTED BEETS AND CARROTS
Caramelized and delicious. Use organic whole carrots for better true-carrot flavor. I use turbinado sugar because the crystals are bigger and they dissolve more slowly, which seems to lead to a better caramelized crust. I sometimes do a mix of half golden beets and half red beets -- then when I serve them, I fan the veggies out on the platter in a rainbow: golden beets, carrots, then red beets. Pretty!
Provided by Susiecat too
Categories Vegetable
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Peel carrots and cut diagonally into 1-2 inch thick wedges (1 inch for the thick end of the carrot, 2 inch for the thin end).
- Place in a large bowl and toss with 1/4 cup each of olive oil and balsamic vinegar, 1 tsp kosher salt, and 1 Tablespoon sugar. Set aside.
- Peel beets, slice into cubes approximately 1-2 inches square.
- Spray baking pan with nonstick spray.
- Mix carrots one more time, then empty gently into half of baking pan.
- Move beets to bowl, toss gently with remaining oil, vinegar, salt and sugar.
- Let stand 2-3 minutes, then toss one more time before transferring to other half of baking pan.
- Bake 375-400°F for one hour, uncovered, tossing each vegetable separately once during cooking.
- Serve immediately.
OVEN-ROASTED BEETS WITH WILTED SPINACH
The balsamic glaze adds a nice kick and this is a very healthy and lovely way to enjoy these oven-roasted beets.
Provided by GhostEXE
Time 1h50m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Trim and wash beets. Set leaves aside and discard stems. Wrap beets in foil packages (3 per package) and place in a deep baking dish.
- Roast in the preheated oven until tender, about 45 minutes.
- Remove from the oven. Divide onions, herbes de Provence, 1/2 of the olive oil, salt, and pepper between the packages. Reseal and roast for another 45 minutes.
- Remove from the oven. Drizzle 1/2 of the balsamic vinegar into each package. Reseal and roast for 5 more minutes.
- Meanwhile, melt butter and remaining olive oil in a pan over medium heat. Add garlic and cook until fragrant, about 1 minute. Throw in spinach and reserved beet leaves. Cook, stirring often, until wilted, about 5 minutes.
- Remove beets from the oven. Transfer beets, onions, and all drippings to a serving dish. Stir in wilted greens and season to taste.
Nutrition Facts : Calories 196.4 calories, Carbohydrate 19.2 g, Cholesterol 15.3 mg, Fat 12.9 g, Fiber 4.8 g, Protein 3.2 g, SaturatedFat 4.6 g, Sodium 593.1 mg, Sugar 11.8 g
Tips:
- Choose fresh, colorful beets, carrots, and spinach. Look for beets that are firm and smooth, with no blemishes. Choose carrots that are bright orange and firm, and spinach that is deep green and crisp.
- Roast the vegetables until they are tender and slightly caramelized. This will bring out their natural sweetness and flavor. Be careful not to overcook them, or they will become mushy.
- Use a variety of nuts and seeds. This will add texture and flavor to the salad. Some good options include almonds, walnuts, pecans, sunflower seeds, and pumpkin seeds.
- Make a simple dressing with olive oil, vinegar, and honey. This will help to tie all of the flavors together. You can also add a touch of salt and pepper to taste.
- Serve the salad warm or at room temperature. It is also delicious cold, but the flavors will be more pronounced if you serve it warm.
Conclusion:
Roasted beet, carrot, and spinach salad is a delicious and healthy dish that is perfect for any occasion. It is packed with nutrients, and the roasted vegetables give it a slightly sweet and caramelized flavor. The nuts and seeds add texture and flavor, and the simple dressing ties all of the flavors together. This salad is sure to be a hit with everyone who tries it!
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