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roasted beet and carrot salad

Roasted Beet and Carrot Salad

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes


  • 6 medium size beets washed and peeled
  • 8 mixed color carrots
  • 1 yellow onion chopped
  • 3 cloves garlic peeled
  • 3 tablespoons extra virgin cold pressed olive oil
  • Sea salt and black pepper to taste
  • Pinch of onion powder and paprika
  • 1/2 teaspoon each of oregano, thyme, rosemary, chopped fresh basil, chopped fresh parsley
  • 1/2 cup of goat cheese
  • 1/2 teaspoon fresh squeezed lemon juice
  • 1/2 teaspoon white truffle oil


  1. Cut beets and carrots into bite size pieces.
  2. Toss into a large bowl.
  3. Throw in onions.
  4. Drizzle 2 tablespoon olive oil.
  5. Sprinkle in salt and pepper, onion powder and paprika.
  6. Add in garlic cloves, oregano, thyme, rosemary, basil.
  7. Mix well making sure to coat the beets and carrots well.
  8. Let sit for about 1/2 an hour in the fridge.
  9. Pre heat oven to 375 degrees F.
  10. Take out of fridge and place beets and carrots on a parchment lined baking sheet.
  11. Place in oven and cook till veggies are soft or a fork can pierce easily. Approx 30 minutes.
  12. Take out of oven and place beets and carrot mixture in a bowl.
  13. Add in broken up goat cheese, remaining olive oil, lemon juice.
  14. Finish with a sprinkling of parsley, and a drizzle of the white truffle oil.
  15. Toss well.
  16. Ready to serve.
  17. Enjoy!


  • Serving Size: 4 servings
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