Reindeer-Inspired Roasted Carrot and Beet Salad with Orange Vinaigrette

By AislePrompt Editorial · Published 2026-08-07 · Updated 2026-08-07

A vibrant roasted carrot and beet salad dressed in a zesty orange vinaigrette. This Mediterranean-inspired salad recipe, ready in about 50 minutes, pairs carrots, beets, 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 280 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

• 4 medium, peeled and cut into 1/2-inch sticks carrots
• 3 medium, peeled and cut into 1/2-inch cubes beets
• 3 tbsp, divided olive oil
• 1 tsp, divided salt
• 1/2 tsp black pepper
• 4 cups mixed salad greens
• 1/4 cup, freshly squeezed orange juice
• 2 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1 tsp honey
• 1/4 cup chopped walnuts
• 1/3 cup crumbled feta cheese

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

Instructions

1. Step 1: Preheat oven to 425°F and line a baking sheet with parchment paper.
2. Step 2: Toss 4 medium peeled and cut carrots and 3 medium peeled and cubed beets with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread in a single layer on the baking sheet.
3. Step 3: Roast vegetables for 30-35 minutes, turning halfway through, until tender and edges are caramelized; remove and let cool slightly.
4. Step 4: In a small bowl, whisk together 1/4 cup fresh orange juice, 2 tbsp apple cider vinegar, 1 tsp honey, 1 tsp Dijon mustard, 1 tbsp olive oil, and remaining 1/2 tsp salt until emulsified.
5. Step 5: In a large salad bowl, combine 4 cups mixed salad greens, roasted carrots and beets, 1/4 cup chopped walnuts, and 1/3 cup crumbled feta cheese.
6. Step 6: Drizzle orange vinaigrette over salad and toss gently to coat before serving.