Beet and Carrot Salad (Roasted, Lemon Herb Vinaigrette)
Sweet, caramelized beets and carrots roast together onone pan, then get tossed in a bright lemon herb vinaigrette with fresh dill andfinished with toasted walnuts. It’s the kind of salad that looks like youfussed, tastes even better the next day, and works warm, at room temperature,or straight from the fridge (my favorite way).
Servings: 4 servings
Calories: 358kcal
Equipment
Ingredients
Beets And Carrots
- 1 pound beets peeled and cut into ½-inch wedges
- 1 pound carrots peeled and cut into 1-inch pieces
- 3 tablespoons olive oil for roasting
- 1 teaspoons kosher salt for roasting
- ¼ teaspoon black pepper for roasting
- ⅓ cup walnuts toasted and roughly chopped
Vinaigrette
- 3 tablespoons olive oil for vinaigrette
- 2-3 tablespoons fresh lemon juice from one lemon
- 1 teaspoon lemon zest from one lemon
- 1 teaspoons Dijon mustard
- 1 teaspoons honey
- 1 small shallot finely minced
- 2 tablespoons fresh dill chopped
- 2 tablespoons fresh parsley chopped
- ½ teaspoon flaky sea salt for vinaigrette
Instructions
- Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper.
- Cut the beets smaller than the carrots so that they all roast at the same time.1 pound beets, 1 pound carrots
- Spread the beets and carrots on the sheet pan.
- Drizzle with 3 tablespoons olive oil, for roasting and sprinkle with salt and black pepper, for roasting. Toss to coat and spread into a single layer. Roast until fork-tender and caramelized at the edges, stirring once halfway through, about 25 minutes.3 tablespoons olive oil, 1 teaspoons kosher salt, ¼ teaspoon black pepper
- While the vegetables roast, toast the walnuts in a dry skillet over medium heat, stirring often, until fragrant. Roughly chop.⅓ cup walnuts
- Make the vinaigrette. Whisk the olive oil, lemon juice, lemon zest, Dijon mustard, honey, shallots, dill, parsley, and flaky sea salt.3 tablespoons olive oil, 2-3 tablespoons fresh lemon juice from one lemon, 1 teaspoon lemon zest from one lemon, 1 teaspoons Dijon mustard, 1 teaspoons honey, 1 small shallot, 2 tablespoons fresh dill, 2 tablespoons fresh parsley, ½ teaspoon flaky sea salt
- Transfer the roasted beets and carrots to a bowl. Drizzle with the vinaigrette.
- Let sit for at least 10 minutes or refrigerate up to 24 hours.
- Scatter the toasted walnuts on top, and serve. This can be served warm, room temperature, or cold as a salad.
Notes
Prep: Cut the beets into ½-inch wedges and the carrots into ½-inch rounds, half-rounds, or quarters depending on thickness, so both finish roasting together. Wear gloves when handling beets if you don't want your hands to turn red, and cut the carrots first to keep them orange.
Make-ahead and storage: For the most flavor, dress the salad up to 24 hours ahead and expect the carrots to turn pink. For the cleanest color, roast the vegetables and whisk the vinaigrette up to 1 day ahead, store them separately, and toss just before serving. Either way, add the walnuts right before serving so they stay crunchy. Leftovers keep 3 to 4 days in an airtight container in the refrigerator.
Swaps and serving: Any color beet works, and golden beets keep the carrots from turning pink. No fresh dill? Use 2 teaspoons dried dill or 2 more tablespoons fresh parsley, or try fresh thyme for a warmer, earthier flavor. Serve warm, at room temperature, or cold, alongside salmon or roast chicken, or spooned over greens or grains.
Nutrition
Calories: 358kcal | Carbohydrates: 26g | Protein: 5g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Sodium: 1055mg | Potassium: 821mg | Fiber: 7g | Sugar: 15g | Vitamin A: 19170IU | Vitamin C: 19mg | Calcium: 74mg | Iron: 2mg
