Beet and Carrot Salad
Bright, earthy, and packed with texture, this Beet and Carrot Salad is a vibrant celebration of fresh, wholesome ingredients. Featuring tender, roasted beets, crisp grated carrots, and a zesty homemade dressing of olive oil, lemon juice, honey, and Dijon mustard, this salad strikes the perfect balance between sweet and tangy. Crumbled feta cheese adds a creamy, salty contrast, while toasted walnuts provide a satisfying crunch. Fresh parsley brings a burst of herbaceous flavor, tying the dish together beautifully. Perfect as a light side or a refreshing main, this easy-to-make salad can be served immediately or chilled for an even deeper melding of flavors. With its colorful presentation and nutrient-rich ingredients, this recipe is sure to impress at any gathering or dinner table! Keywords: beet and carrot salad, roasted beet salad, fresh side dish, healthy salad recipes, vegetarian salad.
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Recipe Information
Ingredients
- 3 medium beets
- 4 medium carrots
- 0.25 cup, chopped fresh parsley
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 teaspoons honey
- 1 teaspoon Dijon mustard
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup, crumbled feta cheese
- 0.5 cup, toasted and chopped walnuts
Instructions
Preheat your oven to 400°F (200°C).
Wash the beets thoroughly, trim the ends, and wrap each beet individually in aluminum foil.
Place the wrapped beets on a baking sheet and roast them in the oven for about 45 minutes, or until they can be easily pierced with a fork.
While the beets are roasting, peel and grate the carrots using a box grater or a food processor with a grating attachment.
Once roasted, remove the beets from the oven and let them cool slightly before peeling the skins off (the skins should slide off easily).
Cut the peeled beets into small cubes and set them aside.
In a large mixing bowl, combine the olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper, whisking until the dressing is well combined.
Add the cubed beets, grated carrots, and chopped parsley to the dressing in the bowl and gently toss until the vegetables are well coated.
Transfer the salad to a serving dish and sprinkle the crumbled feta cheese and toasted walnuts evenly over the top.
Serve the salad immediately or chill it in the refrigerator for at least 30 minutes to let the flavors meld together before serving.
Nutrition Facts
Calories |
1295 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.5 g | 128% | |
| Saturated Fat | 19.7 g | 98% | |
| Polyunsaturated Fat | 28.8 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 2647 mg | 115% | |
| Total Carbohydrate | 89.0 g | 32% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 53.1 g | ||
| Protein | 29.4 g | 59% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 600 mg | 46% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 2587 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
