Description
Roasted Beet and Carrot Salad with roasted balsamic beets and carrots, candied walnuts and a cranberry salad dressing is a festive salad that’s perfect for the holidays!
Ingredients
For the roasted beets and carrots:
- 2 cups chopped beets (1/2-inch cubes)
- 2 cups sliced carrots (1/2-inch thick)
- 2 tablespoons balsamic vinegar
- 1.5 tablespoons extra virgin olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon garlic powder
For the candied walnuts:
- 1 cup raw walnut halves
- 2 tablespoons maple syrup
- 2 teaspoons extra virgin olive oil
For the salad:
- 6 cups arugula and/or spinach
- 1 cup cooked quinoa
- 1/4 cup goat cheese
Instructions
- Roast the beets and carrots: Preheat oven to 425F and line a large baking sheet with parchment paper. Place the beets and carrots in separate bowls. Divide the vinegar, oil and seasonings between the two bowls and toss to combine. Spread the beets and carrots out on the prepared baking sheet and bake for 30-35 minutes, or until fork tender. Flip them once or twice to ensure they brown evenly and don’t burn.
- Candy the walnuts: In a small bowl, add the walnuts, maple syrup and oil. Stir until walnuts are coated. Grease a skillet and add the walnuts. Cook over medium-low heat for 10-12 minutes, stirring constantly, until a sugary coating forms around the walnuts. Transfer the walnuts to a baking sheet lined with parchment paper and separate the walnuts before they cool and clump together. Once cooled, store in an airtight container at room temperature.
- Assemble the salad: Start with your greens and then layer on the beets, carrots, quinoa, walnuts and goat cheese. You can either mix in the salad dressing, drizzle it on top or serve it on the side
Notes
- Cutting the beets and carrots in roughly the same size will ensure they cook evenly. If you cut them into larger pieces, you’ll need to increase the roasting time.
- To ensure they’re well coated, I like to season my beets and carrots in a bowl before adding them to the baking sheet. I also season them in separate bowls to prevent the red beets from discolouring the carrots.
- Use a large baking sheet to ensure the pan isn’t overcrowded. If you crowd the beets and carrots, they’ll end up steaming instead of roasting.
- I usually separate the beets and carrots on the baking sheet to prevent the carrots from turning pink from the beets.
- The beets may take a little longer to roast, so feel free to remove the carrots from the pan and continue roasting them for a few minutes.
- You can make this salad in one large bowl or divide the ingredients onto four small plates.
- I usually add crumbled goat cheese to the top of the salad, but to keep this salad dairy-free, just leave it out.
- Be sure to check out the detailed sections above the recipe card for additional advice and suggestions for making this recipe.
