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 Hanukkah recipe (vegetarian), ready in about 50 minutes, pairs carrots, beets, and honey for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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 carrots, peeled and cut into 2-inch sticks
• 3 medium beets, peeled and cut into 1-inch cubes
• 2 tbsp honey
• 3 tbsp olive oil
• 1/2 cup walnuts, roughly chopped
• 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.