This elegant Roasted Beet and Carrot Salad is the perfect vegetable main course or side dish for the fall and winter. The delicious combination of goat cheese, baby kale, and candied pecans make it a real show-stopper that can easily be prepared in under an hour.
In this article you'll learn:
- How to make a flavorful beet and carrot salad with roasted or pickled beets, sweet-spicy vinaigrette, goat cheese, and candied pecans.
- That roasting carrots in vinaigrette brings out maximum caramelized flavor in this roasted carrots and beetroot dish.
- How this beetroot carrot salad can be a main dish, side, or salad.
- My simple prep strategy and make-ahead tips so you can pull this together quickly for weeknight dinners or holiday gatherings.
- Smart substitutions that let you adapt this colorful carrot and beet salad for different dietary needs and seasonal produce.
Generated with AI and experts from the Tara Teaspoon team.
I had a roasted carrot salad at a restaurant in L.A. one time that made me swoon! This is my version, and I think you'll feel the same.
This salad/side dish feeds a myriad of different diets at most dinners. Gluten-free, vegetarian, and even vegan with a cheese swap! I like to have side dishes like salads that are colorful, hearty, and flavorful so those with varied diets can enjoy every bite.
In the cooler months I like to make warm salads with simple roasted seasonal vegetables like this Kale Butternut Squash Salad and Pomegranate Wild Rice and Roasted Squash Salad. I love that the oven does all the heavy lifting for easy salad prep!
Why you'll love this recipe
Another salad that hits the spot for the fall and winter is this roasted beet salad with tri-color carrots. For loads of flavor, the carrots are roasted in an easy vinaigrette mixture that accentuates the other salad ingredients like kale, goat cheese, and maple-candied pecans.
This seasonal dish can stand alone as the main course or be served as a side dish. Here's what you'll love:
- Flavorful ingredients: I've layered this salad with simple spices like coriander, garlic powder, and red pepper flakes to add layers of flavor.
- Great vegetarian main or side: Whether you're planning a healthy weeknight dinner or hosting for the holidays, this vegetarian dish is a real crowd-pleaser.
- Quick and easy: And, best of all, minimal preparation is required to bring this beauty to life. In just a few simple steps, you'll have a gourmet salad that's as good as anything you'll find in a trendy restaurant!
- Easy to prep in advance: Peel and cut the carrots, make the vinaigrette, candy the nuts, and cook the beets ALL ahead of the main moment!
Jump to:
I love beets! I'm always trying to find ways to add beets to salads. I made this recipe for a group of major foodies and it was the favorite recipe of the evening. Tara is brilliant and her recipes always have something special or unique. Plus, it's colorful. You eat with your eyes first!
- Melony
Ingredients
Simple seasonal ingredients make the best meals. Here's a few tips to help you gather everything you'll need for this beet salad. See recipe card for quantities.
- Olive oil: Keeps the beets and carrots moist as they roast in the oven and prevents them from sticking to the pan.
- Sherry vinegar: Adds flavor to the carrots. You can also use red wine vinegar.
- Maple syrup: You'll use a little in the vinaigrette and a little more on the candied pecans.
- Spices: To season the carrots, I used ground coriander, garlic powder, and salt.
- Tri-color carrots: Make sure to peel and cut the carrots into 3-to 4-inch pieces before roasting. If you can't find tri-color carrots, you can use regular carrots.
- Toasted pecans: To bring out the flavor of the pecans, toast them in the oven. Check the recipe card for how to toast pecans.
- Red pepper flakes: Add a touch of heat to the dish. Can be omitted if you are sensitive to heat.
- Beets: You can either roast fresh beets or use Aunt Nellie's pickled beets. I've provided directions for how to cook and peel raw beets, but using jarred pickled beets will save you time and give the recipe a tangy and sweet burst of flavor. Go ahead and use golden beets too!
- Baby kale: Or chopped kale.
- Goat cheese: I think crumbled goat cheese gives the salad amazing flavor, but you could also use blue cheese or feta.
How to make roasted beet and carrot salad
Although there are a few steps to this carrot and beet salad recipe, it's pretty easy to put it together. Follow this photo tutorial to learn about each step. See recipe card for comprehensive directions.
Candy pecans with maple syrup
- Step 1: Over medium-high heat, in a small non-stick skillet, heat the pecans, 2 tablespoons maple syrup, and red pepper flakes.
- Step 2: While stirring occasionally, cook until maple syrup has reduced and coated the pecans.
- Step 3: Remove from heat and allow pecans to cool.
- Step 4: Use a sharp knife to chop the candied pecans. Set aside.
Roast the beets
If you are using canned or pickled beets you can skip this step.
- Step 1: Heat oven to 400ºF and line a baking sheet with foil. Place each washed and trimmed beet on a piece of tinfoil and sprinkle with olive oil and salt.
- Step 2: Wrap each seasoned beet in tinfoil and place them on the prepared baking sheet. Then cook until soft, about 40 to 60 minutes.
- Step 3: Allow beets to cool to warm. Remove foil and use a paper towel to rub off the outer skin. It should slip off easily while still warm.
- Step 4: Slice in thin pieces to use in the salad. The beets can be used warm or cold.
Hint: The beets can be cooked at the same time as the carrots. They may need more time to finish roasting than the carrots, so place them on their own baking tray so that they can be removed from the oven separately.
Roast carrots and assemble salad
- Step 1: To make the dressing, whisk together the olive oil, vinegar, 2 tablespoons of maple syrup, coriander, garlic powder, and salt.
- Step 2: Wash, peel, and cut the carrots into 3- to 4-inch pieces.
- Step 3: Place the carrots in a large bowl and cover them with half of the vinaigrette.
- Step 4: Gently toss the carrots until fully coated with dressing.
- Step 5: Roast carrots until tender and caramelized, 35 to 40 minutes.
- Step 6: Lay a bed of kale on the serving dish and top with beets, carrots, goat cheese, and pecans. Drizzle with remaining dressing.
Tara's top tips
I've got a few tips for making this beet and carrot salad the hit of the table:
- Candy the pecans in a non-stick skillet: To make sure all the delicious maple sugar sticks to the nuts and not the pan!
- Line baking pan with foil: This will make cleanup a breeze and keep the seasoned beets and carrots from sticking to the pan.
- Spread carrots out: Promote even cooking by spreading the carrots out into a single, even layer.
- Roast the beets and carrots on high heat: I cook them at 400ºF so they get some caramelized color and flavor as they become tender.
Equipment
Use a half-sheet pan for roasting the carrots.
My FAVORITE non-stick skillet with Scratch Defense.
Storage and make-ahead
Almost every part of this recipe can be prepped-ahead for quick assembly. Other than cooking the roasted carrots, you can peel and cut the carrots, make the vinaigrette, candy the nuts, and cook the beetroot ALL ahead of the main moment!
When you're ready to eat, roast the carrots and assemble the salad. The beets can be eaten warm, or cold.
Store leftover salad in the fridge for up to 2 days. Leftovers are great eaten cold.
FAQ
Beets pair well with other veggies! I love them with roasted carrots, but you can also match them with other fall vegetables like squash, sweet potatoes, and even broccoli and cauliflower.
Sweet beets are also delightful with greens in salads like romaine, spinach, and hearty kale. I use baby kale because it has a tender bite.
Beets are a very firm vegetable and definitely taste best cooked. You can either roast them yourself in the oven or try pickled beets. Both make a delicious addition to a salad.
Add fruit if you'd like such as citrus segments, pomegranate arils, or chopped apples. Roast parsnips or squash along with the carrots too.
More fall side dish recipes
This beetroot carrot salad makes a great side dish for a weeknight dinner or holiday meal. Try it paired with prime rib, ham, or a few more of my favorite side dishes:
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📖 Full Recipe
Roasted Beet and Carrot Salad
Ingredients
Roasted Beets
- 1 jar (16 ounces) Aunt Nellie's sliced pickled beets (drained. USE ONLY IF NOT ROASTING YOUR OWN BEETS)
- 2 small beets (10 ounces)
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
Vinaigrette and Carrots
- 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 pounds tri-color carrots (peeled and cut into 3-to 4-inch pieces)
- ½ cup toasted pecans*
- ⅛ teaspoon red pepper flakes
- 2 cups baby kale (or chopped kale)
- 3 ounces goat cheese (crumbled)
Instructions
- Heat oven to 400ºF. Line a rimmed baking sheet with foil, set aside. If cooking beets, cut 2 squares of foil.
- For the beets: Trim tops from beets and place each on a square of foil. Drizzle with olive oil and sprinkle with salt. Wrap in the foil and place on a small baking pan or directly on the rack in the oven and roast until tender 40 to 45 minutes. Remove from oven and let cool. When cool enough to handle, use paper towels to remove the skin from each beet, then cut into slices; set aside.
- While beets cook, make the dressing: In a bowl whisk together 4 tablespoons 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. (They can roast in the oven alongside the beets)
- For the candied pecans, 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 the pan to a sheet of parchment. When cool chop into pieces.
- 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 Per Serving
Tara Teaspoon
I’ve been in food publishing for over 25 years, creating recipes & food-styling for magazines, books, television, food brands, & advertising. With two cookbooks under my belt and thousands of my recipes at your fingertips, I hope you'll be inspired to spend more time in the kitchen!
Megan Palmer says
I love the addition of goat cheese to this recipe!
Mia says
Okay! We tried this recipe and LOVED it! But we really love beets at our house and they add such great flavor to this side. There was a little of the marinade/dressing left over and it was great on a tossed salad the next day also!
Tara says
That's fantastic!
Melony says
I love beets! I'm always trying to find ways to add beets to salads. I made this recipe for a group of major foodies and it was the favorite recipe of the evening. Tara is brilliant and her recipes always have something special or unique. Plus, it's colorful. You eat with your eyes first!