Roasted Beet and Carrot Salad

with candied walnuts
With candied walnuts
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For roasted beets and carrots:
1 lb Beets peeled and cut into ½-inch thick wedges, wedges cut in half crosswise if beets are large
1 lb Carrots peeled and cut on bias into ¼-inch-thick slices
2 tbsp Olive oil
to taste Salt
to taste Black pepper
For honey thyme vinaigrette:
2 Lemon juiced
¼ cup Olive oil extra-virgin
2 tbsp Honey or maple syrup
1 tbsp Fresh thyme leaves, roughly chopped
1 clove Garlic minced
1 tsp Dijon mustard
1 pinch Salt
For candied walnuts:
½ cup Walnuts roughly chopped
3 tbsp Brown sugar
⅛ tsp Cayenne pepper
1 pinch Salt
For serving:
4 cups Salad mix
1 tbsp Hemp hearts

Nutritional information

  • For roasted beets and carrots:

  • For honey thyme vinaigrette:

  • For candied walnuts:

  • For serving:

Roasted Beet and Carrot Salad


This Roasted Beet and Carrot Salad is a comforting dish for a chilly night. Hearty and delicious, it has all the makings of a crowd-pleaser, like candied walnuts, honey thyme vinaigrette, and nutty roasted veggies. Toss with your choice of salad greens and sprinkle with hemp hearts to boost both texture and nutrition, and serve. So good!

This recipe uses vegetarian-friendly ingredients and can be easily made into a vegan dish. Simply sub out the honey for maple syrup. The recipe yields 4 servings and makes a perfect side dish or light lunch.

To make the Roasted Beet and Carrot Salad, you will need the following ingredients:

Ingridiens for Roasted Beet and Carrot Salad

Steps to make Roasted Beet and Carrot Salad


Preheat oven

Preheat the oven to 375 °F.


Prepare beets and carrots


On a large baking sheet, toss the beets and carrots with 2 tablespoons olive oil and sprinkle with salt and black pepper.




Roast for 30-35 minutes until the vegetables are golden brown and tender.


Prepare dressing


In a jar, combine juice of 2 lemons, ¼ cup extra virgin olive oil, 2 tablespoons honey, 1 tablespoon fresh thyme leaves, 1 minced garlic clove, 1 teaspoon Dijon mustard, and a pinch of salt and black pepper. Screw the lid and shake well until combined. Set aside.


Make candied walnuts


Line a baking sheet with parchment paper and set aside. Heat a medium pan over medium heat. Add ½ cup walnuts and cook for about 2 minutes. Then add 3 tablespoons brown sugar, ⅛ teaspoon cayenne pepper, and a pinch of salt. Toss the nuts with a spatula until the sugar melts and coats the nuts, about 2 minutes. Remove the pan from heat once the sugar has melted. Quickly spread the nuts out on the prepared lined baking sheet to prevent them from drying in a clump. Let cool.


Assemble salad


To a large salad bowl, add 4 cups salad mix, roasted beets and carrots, and candied nuts. Drizzle with the prepared vinaigrette and toss to coat. Sprinkle 1 tablespoon hemp hearts over the salad.



Serve and enjoy!

Love roasted veggies? You will love this Roasted Beet and Carrot Salad! It’s hearty, flavorful, and so delicious. Give this recipe a go, and share it using the hashtag #cookmerecipes or by tagging @cookmerecipes on Instagram! We love seeing what you’ve made!

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!

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Total Reviews: 1

Healthy delicious salad! Thanks for sharing the recipe!

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