Edina Honey-Glazed Carrot and Beet Salad with Toasted Walnuts

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

A vibrant salad combining local honey-glazed carrots and roasted beets topped with crunchy toasted walnuts and a citrus vinaigrette. This american-inspired salads (vegetarian) ready in about 50 minutes pairs roughly chopped walnuts, honey, olive oil 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.

Prep: 15 min Cook: 35 min Serves 4 American cuisine 180 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. Toss 3 medium peeled and cubed beets with 1 tbsp olive oil and 1/2 tsp salt. Spread on a baking sheet and roast for 30-35 minutes until tender.
  2. Step 2: While beets roast, heat 1 tbsp olive oil in a skillet over medium-high heat. Add 4 peeled carrot sticks and sauté for 5 minutes until slightly softened.
  3. Step 3: Stir in 2 tbsp honey and continue sautéing carrots for an additional 3 minutes until glazed and tender. Remove from heat.
  4. Step 4: In a dry skillet over medium heat, toast 1/2 cup chopped walnuts for 3-4 minutes until fragrant and lightly browned, shaking the pan frequently.
  5. Step 5: In a small bowl, whisk together 2 tbsp fresh lemon juice, 2 tbsp olive oil, 1 tsp Dijon mustard, 1/4 tsp salt, and 1/4 tsp black pepper to make the vinaigrette.
  6. Step 6: In a large bowl, combine roasted beets, honey-glazed carrots, toasted walnuts, and 2 tbsp chopped fresh parsley. Drizzle with vinaigrette and toss gently to combine before serving.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Frequently asked questions

How long does Edina Honey-Glazed Carrot and Beet Salad with Toasted Walnuts take to make?

Total time is about 50 minutes (15 min prep + 35 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 Edina Honey-Glazed Carrot and Beet Salad with Toasted Walnuts?

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 roughly chopped walnuts from drying out.

Can I substitute ingredients in Edina Honey-Glazed Carrot and Beet Salad with Toasted Walnuts?

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 Edina Honey-Glazed Carrot and Beet Salad with Toasted Walnuts for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Edina Honey-Glazed Carrot and Beet Salad with Toasted Walnuts 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.

Related recipes