Dotting Tool Inspired Vegan Beet and Carrot Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-23 · Updated 2026-07-23

A colorful, textured vegan salad featuring roasted beets and carrots, inspired by the artistry of dotting tools. This salads (vegan, vegetarian) ready in about 40 minutes pairs olive oil, fresh lemon juice, maple syrup into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 180 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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.

Ingredients

• 3 medium, peeled and diced into 1/2-inch cubes beets
• 3 medium, peeled and diced into 1/2-inch cubes carrots
• 3 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1 tsp maple syrup
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup toasted pumpkin seeds
• 2 tbsp chopped fresh parsley

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss 3 medium peeled and diced beets and 3 peeled and diced carrots with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread evenly on a baking sheet.
2. Step 2: Roast the vegetables for 25-30 minutes, stirring halfway through, until tender and caramelized at the edges.
3. Step 3: In a small bowl, whisk together 1 tbsp olive oil, 2 tbsp fresh lemon juice, and 1 tsp maple syrup until emulsified.
4. Step 4: Transfer the roasted beets and carrots to a serving bowl. Drizzle the dressing over the warm vegetables and toss gently to coat.
5. Step 5: Sprinkle 1/4 cup toasted pumpkin seeds and 2 tbsp chopped fresh parsley on top for crunch and freshness. Serve at room temperature or chilled.