Herb-Roasted Beetroot and Carrot Salad

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

Roasted root vegetables tossed with fresh herbs and a light lemon vinaigrette. This mediterranean-inspired whole30 (vegetarian) ready in about 40 minutes pairs beetroot, carrots, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 calories and feeds 2, 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: 25 min Serves 2 Mediterranean cuisine 240 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 (200°C). Peel and dice beetroot and carrots into 1/2-inch cubes. Toss with 1 tbsp olive oil, 1/4 tsp sea salt, and 1/4 tsp black pepper on a baking sheet.
  2. Step 2: Roast for 25 minutes until fork-tender and slightly caramelized at the edges, stirring once halfway through. Remove from oven and let cool for 5 minutes.
  3. Step 3: Transfer roasted vegetables to a bowl, add 1 tbsp chopped dill and 1 tbsp lemon juice (from 1/4 lemon). Toss gently until evenly coated, then adjust salt and lemon to taste before serving at room temperature.

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 Herb-Roasted Beetroot and Carrot Salad take to make?

Total time is about 40 minutes (15 min prep + 25 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 Herb-Roasted Beetroot and Carrot 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 beetroot from drying out.

Can I substitute ingredients in Herb-Roasted Beetroot and Carrot 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 Herb-Roasted Beetroot and Carrot Salad for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Herb-Roasted Beetroot and Carrot 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.

What others are saying

Related recipes