Roasted Beet & Carrot Salad

I was late to the beet-loving crowd. They were never served at our house growing up, and after (attempting) to serve this salad to some other Sutherlands this weekend, I can only surmise that beets are not natural to the family palette. But, joining a veggie CSA two years ago forced me to explore beets, and I’m so glad it did! I received a few beets in my CSA box this week, and so I went in search of more gorgeous beets at the farmer’s market this morning – just look at the beautiful colors in the beets and carrots below!

My friend Melissa pointed me in the direction of this fabulous recipe from Cook’s Illustrated last summer, noting that when her teenage daughter returned from summer camp, this salad was at the top of her list for a homecoming dinner! This year I was eagerly awaiting beet season, so that I could make another big batch of this salad.

Roasted beets have a sweet, earthy flavor, as do roasted carrots. In this case, you roast the veg at high heat, then toss the hot veggies with a simple vinaigrette, and the beets suck up all that wonderfully tart flavor, making a lovely balance of tart & sweet flavors. The original recipe calls for a pound of carrots and a pound of beets, but because beets were 2 bunches for $5, I tripled the recipe.

Roasted Beet Salad with Shallot Vinaigrette
Serves – a party

adapted from Cook’s Illustrated Magazine

1 1/2 lbs carrots (about 5 carrots)
3lbs beets of any color, peeled and cut into 1/2″ cubes
1 T olive oil
1/2 tsp salt
1 tsp sugar
1/2 tsp black pepper
3 shallots, peeled and finely minced
2 T champagne vinegar
2 T olive oil
1 T honey
1/2 tsp salt
1/2 tsp pepper

  1. Preheat the oven to 500 degrees, and place one sheet tray on the bottom rack, and a half-sheet tray on the top rack.
  2. Peel and cube the beets and carrots into 1/2″ pieces, and chuck them all in a big mixing bowl. Sprinkle with the salt, pepper, sugar and pour a bit of olive oil in. Toss to coat, and revel in the beautiful colors in the bowl.
  3. Remove the sheet trays from the oven and quickly spray with a bit of olive oil, then spread the beets and carrots out on the pans in one layer. Place them in the oven – the small sheet pan on the top rack, full sheet pan on the bottom rack. Roast for 30 minutes, without opening the oven.
  4. While the beets are roasting, make the vinaigrette in the bottom of the big mixing bowl the beets were in. Mince the shallots and toss them into the bowl. Pour in 2 T champagne vinegar, 2 T olive oil, 1 T honey, and salt and pepper to taste. Whisk, and let the shallots marinade in the dressing while the beets roast.
  5. After 30 minutes in the oven, scoop the beets and carrots back into the mixing bowl with the vinaigrette, and gently stir so that the veggies can slurp up the vinaigrette. Allow the salad to cool on the counter for 30 minutes, then serve or chill until ready to serve.

Note: This salad can be made ahead and is beautiful as leftovers. Do serve the salad at room temperature. Topping the salad with a bit of goat cheese is heavenly.

8 thoughts on “Roasted Beet & Carrot Salad

  1. I love a dish that serve a 'party'! The colors in that salad are amazing. I was late to the beet loving crowd as well, only starting to eat them within the past couple of years I'd say.

  2. I told Emily that when I helped her Grandpa weed in his garden today that we are going to have lots of beets this year. I am "old" to beets. My dad, (and before him, my grandpa) always had beets in the garden. I think beets have been viewed as "old-fashioned" until the past few years. They are more "in", but prepared in many different ways than when I was young.

  3. I love the Phillips family! Welcome, Sara! Yeah, it seems that all sorts of "old" veggies are "in" now – but I am happy to find a love for beets and kale, and kohlrabi and all manner of ugly veg now, as they are SO good for you!

  4. Came here when I googled for roasted beet recipes. Just tried the one above and followed exactly – somehow my veggies came out shriveled and crisp (essentially overdone), not really what I was hoping for. For anyone else who comes by to try this – I think 500 degrees may not be right for everyone's oven. I would do a lower temp maybe 400 deg for shorter time. Will try again – this sounds really good.Julia

  5. So sorry to hear about that, Julia! I guess lowering the temp in your oven would be a good bet. It's always worked perfectly in my oven, but ovens do vary. Hope you try it again, and watch them as they roast and adjust the temp as you go!

  6. I just tried this, and it the flavors were fantastic. However, I ran into the same problem Julia had: my beets went from not-quite-done to charred very quickly. But I cut them pretty thinly, smaller than 1/2″ cubes, so perhaps that was the problem? Either way, this is definitely a keeper and I’ll make this again – I’ll just keep a closer eye on the roasting process.

    And finally, another use for the champagne vinegar I bought last year!

  7. Pingback: A Neighborhood Farm: Trogg’s Hollow | The Adventures of Elginista

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