Honey-Roasted Carrot and Beet Salad with Toasted Walnuts

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A vibrant salad featuring honey-roasted carrots and beets tossed with crunchy toasted walnuts and a citrus vinaigrette, capturing seasonal flavors for a festive feast. This Mediterranean-inspired Hanukkah recipe (vegetarian), ready in about 50 minutes, pairs carrots, beets, honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, 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.

Ingredients

• 4 medium, peeled and cut into 2-inch sticks carrots
• 3 medium, peeled and cut into 1-inch cubes beets
• 2 tbsp honey
• 3 tbsp olive oil
• 1/2 cup, roughly chopped walnuts
• 2 tbsp fresh orange juice
• 1 tbsp apple cider vinegar
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped fresh parsley

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F. In a large bowl, toss 4 medium peeled and cut carrots and 3 medium peeled and cubed beets with 2 tbsp honey and 2 tbsp olive oil until evenly coated.
2. Step 2: Spread vegetables on a baking sheet in a single layer and roast for 30-35 minutes, stirring halfway, until tender and caramelized at the edges.
3. Step 3: While vegetables roast, toast 1/2 cup roughly chopped walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant and lightly browned, then set aside.
4. Step 4: In a small bowl, whisk together 1 tbsp apple cider vinegar, 2 tbsp fresh orange juice, 1 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper to make the dressing.
5. Step 5: Combine the roasted carrots and beets with toasted walnuts and 2 tbsp chopped fresh parsley in a serving bowl. Drizzle the citrus vinaigrette over the salad and toss gently to combine before serving.