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roasted carrot and beet salad topped with balsamic drizzle and feta cheese on parchment.
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5 from 2 votes

Roasted Carrot and Beet Salad

This Roasted Carrot and Beet Salad is deliciously sweet and soft with a fresh apple slaw recipe sprinkled on top! It's the perfect combination of sweet, crisp, and tangy to create a crave worthy dish packed with nutritious ingredients.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Appetizer, dinner, lunch, Side Dish
Cuisine: American
Diet: Gluten Free, Vegetarian
Servings: 8
Calories: 118kcal

Equipment

  • Baking sheet
  • parchment paper
  • peeler
  • Knife
  • Mixing Bowl

Ingredients

  • 8 whole carrots
  • ½ cup honeycrisp apple diced
  • ½ cup red onion diced
  • ½ cup prepared beets diced
  • ½ cup crumbled feta
  • ¼ cup fresh mint chopped
  • ¼ cup balsamic glaze
  • 2 tbsp olive oil

Instructions

  • Preheat oven to 425°F and line a baking sheet with parchment.
  • Peel carrots and place on the sheet. Massage with olive oil, add salt and pepper, then roast for 20 minutes.
  • ice apple, chop red onion, chop mint, chop beets. Fold together in a mixing bowl to create a slaw.
  • After 20 minutes, remove the carrots from the oven and using a spoon, scoop the slaw to cover the carrots. Place back in the oven and cook for an additional 18-20 minutes until carrots are easily pierced with a fork.
  • Garnish roasted carrots with a balsamic glaze drizzle and crumbled feta then enjoy!

Notes

Store this roasted carrot salad in a Tupperware in the fridge for up to 4 days. Enjoy leftovers cold or you can reheat in the microwave.
I buy the brand Love Beets and find them in the refrigerator section near the lettuce.

Nutrition

Serving: 1 serving | Calories: 118kcal | Carbohydrates: 12g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 8mg | Sodium: 169mg | Potassium: 252mg | Fiber: 3g | Sugar: 7g