Roasted Beet and Carrot Salad

4.80 from 5 votes

Roasted Beet and Carrot Salad

This elegant Roasted Beet and Carrot Salad is the perfect main course or side dish for the fall and winter. The goat cheese, baby kale, and candied pecans make it a real show-stopper that can easily be prepared in under an hour.

Prep Time20

Total Time55

Course: Salad, Side Dish

Cuisine: American

Keyword: beet and carrot salad

Servings: to 8

Calories: 345kcal

Author: Tara Teaspoon

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

* How to toast pecans: Heat your oven to 350℉. Spread whole or halved pecans evenly over a baking sheet and toast until fragrant, about 1 to 3 minutes. Stir the nuts halfway through toasting so they bake evenly.

Side dish vs main dish: As a side dish, this recipe serves 6 to 8 or more, depending on how many other dishes you are serving. As a main dish, it can be served in larger portions and might serve 4.

Nutrition