Charoset-Spiced Roasted Carrot and Beet Salad

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

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 recipe (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.

Prep: 15 min Cook: 40 min Serves 6 Middle Eastern cuisine 180 cal/serving

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Ingredients

4 medium, peeled and cut into 2-inch sticks carrots
3 medium, peeled and cut into 2-inch chunks beets
3 tbsp olive oil
1 tsp ground cinnamon
1/2 tsp ground ginger
2 tbsp apple cider vinegar
1 tbsp honey
1/3 cup chopped walnuts
1/2 cup finely chopped apple
1 tsp salt
1/2 tsp black pepper

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Instructions

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.
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.
Step 3: In a small bowl, whisk together 2 tbsp apple cider vinegar and 1 tbsp honey until smooth.
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.
Step 5: Serve warm or at room temperature as a colorful Passover side dish.