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 mins
Cook Time40 minutes mins
Total Time50 minutes mins
Course: Appetizer, dinner, lunch, Side Dish
Cuisine: American
Diet: Gluten Free, Vegetarian
Servings: 8
Calories: 118kcal
Baking sheet
parchment paper
peeler
Knife
Mixing Bowl
- 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
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!
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.
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