Roasted Golden Beet Salad

Simply roasted golden beets and rainbow carrots are at the center stage of this salad recipe. It's topped with a light honey dressing, chopped walnuts and sprinkled with feta cheese.

5 from 1 vote

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Prep Time 10

Cook Time 45

Total Time 55

Course Main Dish, Side Dish

Cuisine Greek

Servings servings

Calories 229 kcal

Ingredients

3 large golden beets
4-5 large rainbow carrots
2 tbsp olive oil divided
1 tbsp dried thyme
1 tbsp honey
1 clove minced garlic
1 tbsp water
1 tsp apple cider vinegar
Salt & pepper to taste
⅓ cup feta cheese
⅓ cup chopped walnuts

Instructions

Preheat the oven to 400 degrees F.
Wash and peel the beets, cut off the tops (where the greens are) and cut into cubes.
Wash and peel carrots and cut into matchsticks.
Place the cut beets and carrots on a parchment-lined baking sheet. Drizzle with olive oil, thyme, salt and pepper. Roast for a total of 30-45 minutes (depending on your oven) stirring every 15 minutes.
To make the dressing combine 1 tbsp olive oil with honey, water, apple cider vinegar, minced garlic, salt and pepper and whisk until combined.
Plate the roasted vegetables and top with walnuts, cheese and dressing and serve warm.

Nutrition

Calories: 229kcalCarbohydrates: 19gProtein: 5gFat: 16gSaturated Fat: 3gCholesterol: 11mgSodium: 231mgPotassium: 438mgFiber: 4gSugar: 12gVitamin A: 10289IUVitamin C: 7mgCalcium: 114mgIron: 2mg

Keyword Beets, Carrots, Extra Virgin Olive Oil, Feta Cheese, Gluten-free, Honey, Nuts, Salad, Vegetables, Vegetarian, walnuts

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