Golden Beet and Carrot Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

Roasted root vegetables in a citrusy vinaigrette, finished with fresh herbs for a dish that glows with natural radiance. This mediterranean-inspired salads (vegan) ready in about 45 minutes pairs olive oil, balsamic vinegar, 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 150 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

• 2 medium (peeled and diced into 1/2-inch cubes) beets
• 2 medium (peeled and diced into 1/2-inch cubes) carrots
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp maple syrup
• 1/2 tsp Dijon mustard
• 1/4 tsp salt
• 2 tbsp (chopped) fresh parsley

Instructions

1. Step 1: Preheat oven to 400°F. Toss 2 medium peeled and diced beets and 2 medium peeled and diced carrots (1/2-inch cubes) with 2 tbsp olive oil, 1/4 tsp salt, and a pinch of black pepper. Spread in a single layer on a baking sheet and roast for 20-25 minutes until tender and caramelized at the edges.
2. Step 2: While vegetables roast, whisk 1 tbsp balsamic vinegar, 1 tsp maple syrup, 1/2 tsp Dijon mustard, and 1/4 tsp salt in a small bowl until fully emulsified.
3. Step 3: Remove roasted vegetables from oven, let cool slightly, then toss with the vinaigrette and 2 tbsp chopped fresh parsley until evenly coated. Serve warm or at room temperature for a dish that shines with vibrant color.