Pickled beet and carrot salad is delicious with goat cheese, baby kale and candied pecans. It's a gorgeous side dish or healthy meal during the fall and winter seasons. I'll tell you how to make it incredible tasting.
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Once I've convinced you of how amazing this recipe is, you'll want to try my other beets and carrot recipes:
- Blackened Salmon Sliders with Pickled Beets Relish
- Creamy Polenta with Roasted Winter Veggies
- Beet and Cheese Tartlets
- Roasted Vegetable Trio with Orange and Thyme
- The New Wedge Salad with Beets
- Brown Sugar Glazed Carrots
- Veggie Loaded Carnitas Tacos
- Golden Potato and Carrot Gratin
- Shredded Carrot Salad with Apple and Lime
Beets and carrot recipe with loads of flavor
Roasted tri-color carrots and kale are delicious with sweet and tangy pickled beets and goat cheese. Topped with maple-candied pecans, this recipe is a beautiful side dish or salad.
Simple roasted vegetables are always tasty prepared in the most basic way. I've taken that a step further and cooked the carrots in an easy vinaigrette mixture. This little step adds loads of flavor.
Using Aunt Nellie's pickled beets gives this roasted carrot recipe a tangy and sweet burst on the taste buds! Plus you don't need to go to the trouble of cooking and peeling beets when you use jarred pickled beets.
I've used spices like coriander, and garlic powder on the carrots and red pepper flakes on the sweet pecans to add even more layers of flavor. And they are spices you most likely already have in your cupboard.
I love using spices I already have. Here are all my tips on using herbs and spices in your pantry.
Tips for making this side dish:
I've got a few tips for making this beet and carrot salad so your side dish is the hit of the table.
- 1. Line the baking pan with foil. This is of course great for easy cleanup, but also keeps the seasoned carrots from sticking to the pan.
- 2. Cook the carrots on high heat; I cook them at 400ºF. They get some caramelized color and flavor at the same time they get tender.
- 3. Use a non-stick skillet to candy the pecans. All the maple sugar sticks to the nuts instead of the pan.
- 4. Use pickled beets to add another layer of flavor to the side dish. Pickled beets come whole or sliced and you can use either. I nestled sliced beets into the salad because I think they look beautiful.
Holiday Side Hustle: Ask a question - you could win!
This is big! I'm partnering with Aunt Nellie's to answer all of your holiday cooking questions. We're focusing on the best part of holiday meals, THE SIDES!
Just click over to the social post and ask your questions about making your holiday table more festive with the dishes you serve, to be entered into the giveaway. You could win a free Live Life Deliciously cookbook and a case of Aunt Nellie's Beets.
Then, tune in on Instagram Tuesday, December 22nd, where I'll be answering your questions and announcing the winners LIVE!
Check out #HolidaySideHustle
Creating a beautiful holiday table
If you're hosting this holiday, I have some Christmas dinner party ideas. Simple table decorations and ways to use leftovers for an easy breakfast!
With just a little planning you can have a lovely meal, great Christmas side dishes like this beet and carrot salad, and a gorgeous table, all from supplies at your local store!
Check out my easy Christmas entertaining article for all of the details.
Roasted carrot salad and side dish
I find I feed a myriad of different diets at most dinners. Gluten-free, vegan, vegetarian, Keto, you name it! I like to have side dishes that are colorful, hearty and flavorful so those with varied diets can enjoy every meal.
This recipe can be a side dish or a salad, depending on the rest of the menu. This is a roasted carrot salad if served alone, or with some rustic bread or soup.
This is a side dish when served with Thanksgiving dinner or on the Christmas table with prime rib or ham.
How do you make easy candied nuts?
I didn't even use sugar for these candied nuts! I simply cooked pecans in a non-stick skillet with maple syrup.
As the maple syrup reduces and caramelizes it candies the nuts and creates a sweet coating. I added red pepper flakes for a little heat and punch.
Aunt Nellie's pickled beets add flavor to this side dish, and pairing them with the crunchy, candied pecans is so dreamy.
What vegetables pair well with beets?
The best pickled beets recipe is one with other veggies. I love them with roasted carrots like this dish.
You can pair beets with other fall vegetables like squash, sweet potatoes, and even broccoli and cauliflower.
Sweet beets are delightful with greens in salads and with hearty greens like kale. Baby kale is the perfect companion in this side dish recipe.
Beet and Roasted Carrot Salad with Kale, Spicy Pecans and Goat Cheese
Ingredients
- 4 tablespoons olive oil
- 2 tablespoons sherry vinegar (or red wine vinegar)
- 4 tablespoons maple syrup DIVIDED
- 1 teaspoon ground coriander
- ½ teaspoon garlic powder
- 1 teaspoon kosher salt
- 2 lbs tri-color carrots peeled and cut into 3-to 4-inch pieces
- ½ cup toasted pecans
- ⅛ teaspoon red pepper flakes
- 1 jar (16-oz jar) Aunt Nellie's sliced pickled beets drained
- 2 cups baby kale (or chopped kale)
- 3 oz goat cheese crumbled
Instructions
- Heat oven to 400ºF. Line a rimmed baking sheet with foil, set aside.
- Make the dressing: In a bowl whisk together the olive oil, vinegar, 2 tablespoons of the maple syrup, coriander garlic powder, and salt.
- On the lined baking sheet, toss the carrots with half of the dressing. Reserve the other half. Roast carrots until tender and caramelizing, 35 to 40 minutes.
- While carrots cook, in a small non-stick skillet, over medium-high heat, combine pecans, remaining 2 tablespoons maple syrup, and red pepper flakes. Cook, stirring occasionally until maple syrup has reduced and has coated the pecans. Remove from heat and set aside.
- When carrots are done, arrange on a platter with the beets and kale. Drizzle with remaining dressing and top with candied pecans and crumbled goat cheese.
Notes
Nutrition
Recipes perfect for fall
About Tara Teaspoon
I’ve been in the food publishing business for over 20 years, creating recipes & food-styling for magazines, books, television & advertising. Order my new cookbook & stick around for amazing things to eat.
