Enjoy this roasted beet and carrot salad as a delicious late summer or fall salad! It's very easy to make, combines sweet roasted veggies and a zingy ginger dressing, and is perfect as picnic food or to take to a potluck.
Roasting veggies brings out their delicious natural sweetness, and similarly to my butternut and beetroot salad, we make the most of flavorful beets in this recipe. They're earthy, with a hint of sweetness and pair so well with the carrots.
The secret flavor enhancer though? It's the fresh ginger in the dressing! It's zingy, vibrant and works so well with the roasted veggies.
Love your beet salads? Have a peek at my beet kale salad and beetroot broccoli salad for more summer side dish ideas!
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🥕 Ingredients
All the ingredients and their quantities are set out in the recipe card below.
Some notes on a few of them:
- Beets - we use fresh beets for this recipe rather than pre-prepared or those in vinegar, and roast them in the oven for extra sweetness.
- Carrots - I tend to use regular orange carrots, but you could use purple carrots too.
- Ginger - we use fresh root ginger for the dressing, rather than ground ginger.
- Pepitas - these are pumpkin seeds, for my UK readers. I suggest to dry toast (without oil) for a few minutes to bring out the flavor and to add some crunch to the salad.
- Lettuce - I use lamb's lettuce as it's typically suitable for a low histamine diet (see the SIGHI list), but you could swap out for kale or butter lettuce.
🔪 How to Make Roasted Beet and Carrot Salad
It's very easy to make this carrot beet salad with fresh veggies, spice and some pantry staples.
All the instructions are in the recipe card below, but these step by step photos should help guide you.
Step 1: Roast the beets
Slice off any longer stalks or roots from the beets and give them a good wash. Rub a little olive oil over their skins and sprinkle on a touch of salt. Wrap individually and fully in aluminium foil (image 1). Place on a lined baking sheet and roast for 35 minutes.
Step 2: Roast the carrots
Top and tail the carrots and dice into chunks about an inch and a half long. Drizzle with olive oil, and sprinkle on the dried rosemary. Place on the baking sheet next to the already partially cooked beets and roast both for 25 minutes or until fork tender (image 2). Once the carrots have cooled, you may want to slice any larger pieces in half, lengthways.
Step 3: Prep the beets
Once the beets are cool enough to handle, slice the tops and tails off and peel off the skins. Slice into small pieces (image 3).
Step 4: Make the dressing
Whisk together extra virgin olive oil, apple cider vinegar, finely diced root ginger, minced garlic, maple syrup, salt and optional black pepper (image 4).
Scatter the lettuce on your serving plate, add the roasted beets and carrots, pepitas and fresh parsley. Drizzle over the ginger dressing.
💭 Recipe Tips and Notes
- Adjust the roasting time for the beets and carrots. Your veggies will need a little longer in the oven if larger in size.
- Peel after roasting. Personally I find it much easier to peel the beets after they have been cooked. Just make sure they are cool enough to handle.
- Don't wear white . . . It's a kidding, not kidding situation. Beets are of course known for being very pink and for staining. So handle and peel the beets with care.
📋 Frequently Asked Questions
Yes, you can easily add fresh mozzarella or spoonfuls of ricotta for lower histamine options (see SIGHI), or if that isn't a concern, then feta cheese would give a nice salty flavor.
I like to use lamb's lettuce, but you can also use butter lettuce, kale or iceberg lettuce.
🥗 More Roasted Veggie Salads
Find so many tasty salads to enjoy at your next BBQ, picnic or potluck, including my beetroot and sweet potato salad, and these fun roasted veggie salads:
I'm always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes! And I love to hear from you - so please do leave a star rating ⭐⭐⭐ and comment if you've tried the recipe!
📖 Recipe
Beet and Carrot Salad
Equipment
- Aluminium foil
Ingredients
- 5 small beets
- 1 tablespoon olive oil
- 4 medium carrots
- ¼ teaspoon dried rosemary
- 3 cups lamb's lettuce or other suitable lettuce
- 2 tablespoon pepitas or pumpkin seeds
- small handful fresh parsley
For the ginger dressing
- 3 tablespoon extra virgin olive oil
- 1 tablespoon apple cider vinegar or white distilled vinegar
- ½ inch root ginger peeled, finely diced
- 1 garlic clove minced
- 1 teaspoon maple syrup
- pinch salt
- pinch black pepper optional
Instructions
- Preheat the oven to 360F / 180C and line a baking sheet with parchment paper.
- Remove the roots and leaves from the beets, wash well, dry and drizzle in a little olive oil and sprinkle on a little salt. Wrap individually and fully in aluminium foil and place on one side of the baking sheet. Roast for 35 minutes.
- Top and tail the carrots, dice on the diagonal so they are about an inch and a half in length. Drizzle with olive oil, sprinkle over the dried rosemary and scatter on the baking sheet in a single layer next to the beets. Roast the beets and carrots for 20-25 minutes, until fork tender. Set aside to cool.
- Once the beets are cool enough to handle, slice the tops and tails off and peel off the skin. Dice into small pieces.
- Optional: Add the pepitas to a dry small skillet and bring to a low to medium heat. Toast for 2-3 minutes, tossing occasionally to prevent burning. Set aside to cool.
- Whisk together the extra virgin olive oil, apple cider vinegar, ginger, garlic, maple syrup, salt and optional black pepper. Taste test, and adjust to preference.
- Add the lamb's lettuce to your serving plate, arrange the beets and carrots on top and scatter over the toasted pepitas and fresh parsley. Drizzle over the dressing and serve.
Notes
- Adjust the roasting time of the beets and carrots as needed. If your veggies are larger in size, they may need some extra time in the oven.
- I suggest to peel the beets after roasting them. It's just a bit easier! Make sure they have cooled first though.
- Nutritional information is auto-generated and should be understood to be an estimate.
- beets score 0, but are high in oxalates.
- apple cider vinegar, garlic and ginger, which all score 1.
- black pepper, which scores 2.
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