Vibrant Beet and Carrot Salad with Orange Vinaigrette

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

A refreshing salad featuring roasted beets and carrots in a bright citrus dressing, ideal for summer gatherings. This mediterranean-inspired salads (vegan, gluten-free) ready in about 50 minutes pairs beets, 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 150 calories and feeds 6, 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

• 1 lb beets
• 1 lb carrots
• 3 tbsp olive oil
• 1 orange
• 1/4 cup red onion
• 2 tbsp fresh dill
• 1 tsp maple syrup
• 1 tbsp apple cider vinegar

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss 1 lb peeled and diced beets and 1 lb peeled and sliced carrots with 3 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Roast for 25-30 minutes until tender and slightly caramelized.
2. Step 2: Whisk juice from 1 orange, 1 tbsp apple cider vinegar, 1 tsp maple syrup, and 1/4 tsp salt to make dressing. Add 2 tbsp chopped fresh dill and 1/4 cup thinly sliced red onion.
3. Step 3: Toss roasted vegetables with dressing until evenly coated. Chill for 30 minutes before serving to enhance flavors.