Roasted Beet and Heirloom Carrot Salad with Goat Cheese and Walnut Vinaigrette

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

Earthy roasted beets and sweet heirloom carrots combine with creamy goat cheese and a tangy walnut vinaigrette for a vibrant Utah-inspired salad. This Mediterranean-inspired meal-prep recipe, ready in about 50 minutes, pairs olive oil, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 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

• 3 medium beets, peeled and cut into 1-inch wedges
• 4 heirloom carrots, peeled and cut into 2-inch sticks
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 4 oz goat cheese, crumbled
• 1/3 cup walnuts, toasted and chopped
• 2 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 tsp honey

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Instructions

1. Step 1: Preheat oven to 425°F. Toss 3 peeled and wedged medium beets and 4 peeled heirloom carrots cut into 2-inch sticks with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper on a baking sheet.
2. Step 2: Roast vegetables for 30-35 minutes, turning halfway, until tender and caramelized at edges.
3. Step 3: Meanwhile, whisk together 1 tbsp olive oil, 2 tbsp red wine vinegar, 1 tsp Dijon mustard, and 1 tsp honey in a small bowl until emulsified.
4. Step 4: Transfer roasted beets and carrots to a serving bowl. Drizzle with walnut vinaigrette and toss gently.
5. Step 5: Sprinkle 4 oz crumbled goat cheese and 1/3 cup toasted chopped walnuts over the top. Serve warm or at room temperature.