Roasted Beet & Carrot Salad

Name: Roasted Beet & Carrot Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 -6
Ingredients: 3 carrots, cut into 1/2 inch slices; 2 golden beets; 1 1/2 tbsp olive oil; 1 tbsp liquid honey; 1/2 tsp salt; 1/2 tsp ground pepper; 2 small bunch black / lacinato kale, spines removed & chopped; 1 tbsp olive oil; 2 cups thinly sliced Brussels sprouts; 1/2 cup sweet and salty pecans; 1/2 cup crumbled goat cheese; 2-3 tbsp horseradish; 2 tbsp red wine vinegar; 6 tbsp olive oil; 1 tbsp liquid honey; 1 tsp salt; 1/2 tsp ground pepper; 1 garlic clove, grated; 1/4 tsp chili flakes

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Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
4 -6
Calories
393 kcal
Course
Main Course
Cuisine
American

Roasted Beet & Carrot Salad

Iris Warren

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This carrot salad with beets and brussels sprouts is a warming salad that's perfect for the colder months. Add protein to make it a meal, or serve it as a side.

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Ingredients

Servings

3 carrots, cut into 1/2 inch slices
2 golden beets
1 1/2 tbsp olive oil
1 tbsp liquid honey
1/2 tsp salt
1/2 tsp ground pepper
2 small bunch black / lacinato kale, spines removed & chopped
1 tbsp olive oil
2 cups thinly sliced Brussels sprouts
1/2 cup sweet and salty pecans
1/2 cup crumbled goat cheese

For the horseradish dressing

2-3 tbsp horseradish
2 tbsp red wine vinegar
6 tbsp olive oil
1 tbsp liquid honey
1 tsp salt
1/2 tsp ground pepper
1 garlic clove, grated
1/4 tsp chili flakes

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Instructions

Preheat the oven to 425F and line a baking sheet with parchment paper.
To prepare the beets and carrots, peel both vegetables. Then slice the beets and carrots to a similar width, about half inch. Add the beets and carrots to the parchment lined baking sheet, drizzle with olive oil, honey and season with salt and pepper. Toss to coat the vegetables. Bake 20-30 minutes or until fork tender. Set aside.
While the vegetables are cooking, make the dressing by whisking together all of the ingredients and set aside. Start with using 2 tbsp horseradish in the dressing, taste and if you desire more heat, add 1 more tablespoon.
To prepare the kale, add a tablespoon of olive oil and massage with your hands for about a minute. (The point of massaging the kale is to break down some of the tough fibres, making for a more tender salad).
To assemble the salad, on a large serving platter or bowl, arrange the kale first as the bottom layer. Then add the roasted vegetables, brussels sprouts, pecans and crumbled goat cheese. Drizzle dressing over the salad, toss and enjoy!

Notes

Enjoy this recipe as a main topped with your favourite protein (serves 4) OR serve as a side dish for up to 6 people.
If you love this salad, try our Olivia Wilde Viral Dressing Salad (Winter Chopped Salad) too.
Don’t want to use honey? Substitute with maple syrup in the recipe.

Nutrition Information

Show Details

Calories 393kcal (20%) Carbohydrates 22.1g (7%) Protein 6.9g (14%) Fat 33.2g (51%) Saturated Fat 6.4g (32%) Polyunsaturated Fat 6g Monounsaturated Fat 19.4g Cholesterol 10.5mg (4%) Sodium 790.5mg (33%) Fiber 5.6g (22%) Sugar 13.6g (27%)

Nutrition Facts

Serving: 4-6

Amount Per Serving

Calories 393 kcal

% Daily Value*

Calories	393kcal	20%
Carbohydrates	22.1g	7%
Protein	6.9g	14%
Fat	33.2g	51%
Saturated Fat	6.4g	32%
Polyunsaturated Fat	6g	35%
Monounsaturated Fat	19.4g	97%
Cholesterol	10.5mg	4%
Sodium	790.5mg	33%
Fiber	5.6g	22%
Sugar	13.6g	27%