Charoset-Spiced Roasted Carrot and Beet Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant roasted carrot and beet salad tossed with a charoset-inspired dressing, balancing sweet, tart, and nutty flavors ideal for a Passover side. This middle eastern-inspired passover (vegetarian) ready in about 55 minutes pairs carrots, beets, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.5 (10 ratings) Prep: 15 min Cook: 40 min Serves 6 Middle Eastern cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Toss 4 medium peeled and cut carrots and 3 medium peeled and cut beets with 3 tbsp olive oil, 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
  2. Step 2: Spread vegetables on a baking sheet in a single layer and roast for 35-40 minutes, stirring halfway through, until tender and caramelized at the edges.
  3. Step 3: In a small bowl, whisk together 2 tbsp apple cider vinegar and 1 tbsp honey until smooth.
  4. Step 4: In a large serving bowl, combine the roasted carrots and beets with 1/3 cup chopped walnuts and 1/2 cup finely chopped apple. Drizzle the honey-vinegar dressing over the salad and toss gently to coat.
  5. Step 5: Serve warm or at room temperature as a colorful Passover side dish.

Frequently asked questions

How long does Charoset-Spiced Roasted Carrot and Beet Salad take to make?

Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Charoset-Spiced Roasted Carrot and Beet Salad?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep carrots from drying out.

Can I substitute ingredients in Charoset-Spiced Roasted Carrot and Beet Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Charoset-Spiced Roasted Carrot and Beet Salad for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Charoset-Spiced Roasted Carrot and Beet Salad vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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