For roasted beets and carrots:
- 1 lb Beetspeeled and cut into ½-inch thick wedges, wedges cut in half crosswise if beets are large
- 1 lb Carrotspeeled 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 Lemonjuiced
- ¼ cup Olive oilextra-virgin
- 2 tbsp Honeyor maple syrup
- 1 tbsp Fresh thymeleaves, roughly chopped
- 1 clove Garlicminced
- 1 tsp Dijon mustard
- 1 pinch Salt
For candied walnuts:
- ½ cup Walnutsroughly chopped
- 3 tbsp Brown sugar
- â…› tsp Cayenne pepper
- 1 pinch Salt
For serving:
- 4 cups Salad mix
- 1 tbsp Hemp hearts
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:
Steps to make Roasted Beet and Carrot Salad
1 | Preheat oven | |
Preheat the oven to 375 °F. | ||
2 | Prepare beets and carrots | 1 |
3 | Roast | 35 |
4 | Prepare dressing | 1 |
5 | Make candied walnuts | 6 |
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. | ||
6 | Assemble salad | 2 |
7 | Serve | |
Recipe Reviews
Healthy delicious salad! Thanks for sharing the recipe!
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