Beet and Carrot Salad
Enjoy this roasted beet and carrot salad as a late summer or fall salad! It combines sweet roasted veggies with a zingy ginger dressing and is so good as picnic food or to take to a potluck.
Servings: 6 servings
Calories: 191kcal
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.
Nutrition
Calories: 191kcal | Carbohydrates: 20g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.002g | Sodium: 148mg | Potassium: 719mg | Fiber: 6g | Sugar: 13g | Vitamin A: 9368IU | Vitamin C: 11mg | Calcium: 52mg | Iron: 2mg
