Radiant Roasted Beet and Carrot Salad

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

A colorful salad featuring tender roasted root vegetables, tossed in a zesty citrus vinaigrette for a refreshing and radiant bite. This mediterranean-inspired salads ready in about 45 minutes pairs medium, peeled and cubed beets, medium, peeled and sliced carrots, 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: 20 min Cook: 25 min Serves 4 Mediterranean cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Toss 2 cubed medium beets and 3 sliced medium carrots with 2 tbsp olive oil, spreading evenly on a baking sheet.
  2. Step 2: Roast for 25 minutes until tender and caramelized at the edges, stirring once halfway through cooking.
  3. Step 3: Whisk together 1 tbsp balsamic vinegar, 1 tbsp lemon juice, 1 tsp dijon mustard, and 1 tsp honey in a small bowl until emulsified.
  4. Step 4: Toss roasted beets and carrots with 4 cups mixed greens, 2 tbsp chopped fresh dill, and the dressing. Top with 1/4 cup toasted walnuts and serve immediately.

Frequently asked questions

How long does Radiant Roasted Beet and Carrot Salad take to make?

Total time is about 45 minutes (20 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 Radiant Roasted Beet 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 olive oil from drying out.

Can I substitute ingredients in Radiant Roasted Beet 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 Radiant Roasted Beet and Carrot Salad 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.

What goes well with Radiant Roasted Beet and Carrot Salad?

Mediterranean salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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