Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, roasted beet and carrot salad. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Wash hands, counter tops, and fresh produce thoroughly. Thinly slice beets and carrots, place on a baking dish. The flavors in this beet and carrot salad are incredible.
Roasted beet and carrot salad is one of the most favored of current trending meals in the world. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions every day. Roasted beet and carrot salad is something that I have loved my whole life. They’re fine and they look wonderful.
To begin with this recipe, we have to prepare a few ingredients. You can have roasted beet and carrot salad using 8 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Roasted beet and carrot salad:
- Prepare 5 medium beets
- Make ready 4 medium carrots
- Prepare 100 grams goat cheese
- Prepare 1 clove garlic
- Make ready 4 tbsp olive oil
- Get 1 salt and pepper to taste
- Prepare 1 tbsp balsamic vinegar
- Prepare 1 medium cucumber (optional)
Roasted beet with carrot, chickpeas, and nuts is a delicious, light, and bright colourful salad ideal for any time of the year. This salad can be assembled either with roasted or raw beet. I adore the soft sweet and caramelized texture of the roasted beet, this is why for this simple and delicious salad I have roasted it. Toss beets and carrots in avocado oil and sprinkle with salt and garlic powder on top.
Steps to make Roasted beet and carrot salad:
- Preheat oven to 200º C/ 400º F.
- Peel the carrots and beets, then slice them to approximately same bite size so that they will roast evenly.
- Place beets and carrots in an oven proof pan, drizzle the oil, salt and pepper to taste. Place in oven for 30-40 minutes. They are ready when they are fork tender.
- In the serving plate, place the goat cheese, add the minced garlic, a dash of salt and pepper, mix with a fork, and spread the cheese on the plate.
- Add the carrots and beets. Don't leave the oil in the pan, so pour that on the plate. Add the balsamic vinegar and enjoy!
- Optional: you may add a few slices of cucumber. Its freshness and crispiness contrasts with the roasted veggies. Or, you may add some nuts, such as walnuts or pine nuts. So delicious !
While the veggies bake, place all ingredients for the vinaigrette in a jar and shake well until combined. Remove from oven and toss the shallots and pumpkin seeds with the beets and carrots on the baking sheet. In a bowl, toss together the carrots, vinegar, honey and olive oil. Once cooked, remove from the oven and leave to cool a little, then toss with the pumpkin seeds and herbs. Scroll to the bottom to see an original photo.
So that is going to wrap this up for this exceptional food roasted beet and carrot salad recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
