Skip to main content
Epicurious
Cookbooks

Roasted Carrot and Beet Salad

For a complete meal, serve this salad with pita bread, feta cheese, and hummus. If you are on a low-sodium diet, substitute a less salty cheese for the feta.

Recipe information

  • Yield

    serves 4

Ingredients

4 medium red beets (about 1 pound without greens), 1/2 inch of stems left intact
2 tablespoons plus 2 teaspoons extra-virgin olive oil
1 pound carrots (about 8 medium), cut on the diagonal into 1-inch pieces
1/2 teaspoon coarse salt
2 tablespoons fresh lemon juice
2 tablespoons coarsely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh thyme
Freshly ground pepper

Preparation

  1. Step 1

    Preheat the oven to 375°F. Toss the beets with 1 teaspoon oil on a rimmed baking sheet. Cover the sheet with foil. Roast the beets until tender, 45 to 55 minutes. Let cool. Trim and peel the beets; cut into 1/2-inch cubes.

    Step 2

    Meanwhile, toss the carrots, 1 teaspoon oil, and 1/4 teaspoon salt on another rimmed baking sheet. Roast the carrots until browned and tender, about 40 minutes. Let cool to room temperature.

    Step 3

    Stir the lemon juice, remaining 1/4 teaspoon salt, and the parsley and thyme in a small bowl. Whisk in the remaining 2 tablespoons oil until emulsified. Season with pepper. Toss the beets and carrots with the dressing in a medium bowl. The salad can be refrigerated in an airtight container up to 3 days.

  2. Fit to eat recipe

    Step 4

    (Per serving)

    Step 5

    Calories: 405

    Step 6

    Fat: 22g

    Step 7

    Cholesterol: 25mg

    Step 8

    Carbohydrate: 44g

    Step 9

    Sodium: 892mg

    Step 10

    Protein: 12g

    Step 11

    Fiber: 10g

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsSaladBeefMeatCarrotRoot VegetableVegetableSideDinnerLunchGluten FreeDairy FreeNut FreeVegetarianVeganEasyMake AheadRoastFallWinterCookbooks
Read More
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
One-Pot Chicken Thighs With Cilantro Rice and Beans
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
29 Ricotta Recipes for Dinner, Dessert, and More
Put that half-full tub to use with recipes that go beyond the Italian American classics.
31 Cashew Recipes That Go Beyond the Snack Bowl
Like Sri Lankan cashew curry and vegan stuffed shells.
Fudgy Chocolate Bundt Cake
Glossy, intensely chocolaty, and spiked with coffee and sour cream, this Bundt is the ultimate all-purpose dessert.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Classic French Vinaigrette
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.