Not an avid beet eater? Then GOLDEN beets are for you! They aren’t as sweet and are less earthy tasting than red beets. Beets have been around forever (okay thousands of years!) dating back to ancient Greece. We grow them in our garden during the summer months and love cooking the beet green tops too!

This Roasted Golden Beet Salad is detoxing, energy-boosting, great for skin and eye health and so much more. The antioxidants in beets help to lower cholesterol and blood pressure making them super heart healthy. They are vitamin and mineral rich, low in calories and high in fiber.

Why rainbow carrot? Because why should orange carrots always get to have all the fun? 😉 But no really, you can use plain old orange carrots if you’d like. But rainbow carrots are sooo pretty. All carrots are high in vitamin C and nutrient-dense but the different colors offer different antioxidants so they are great to incorporate into a heart-healthy diet.

For this recipe we decided to roast the root veggies, normally our go-to beet cooking method is boiling them. For roasting the beets need to be prepped before going into the oven. Wash and peel the beets and then cut into even chunks. For the carrots wash, peel and cut into thick match sticks. Cutting the veggies this way will allow for even cooking time.

Once the veggies are cooked and plated the salad is topped with a sweet and tangy honey mustard vinaigrette, crumbled feta cheese, and chopped walnuts.

Let’s make the dressing for Roasted Golden Beet Salad

Here’s what you’ll need…

• 1 tbsp olive oil
• 1 tbsp honey
• 1 tbsp water
• 1 tsp apple cider vinegar
• 1 clove minced garlic
• salt and pepper to taste

Whisk all of the vinaigrette ingredients together and drizzle on top of the warm veggies. Lastly top with crumbled feta cheese and chopped walnuts!

More Roasted Vegetable Dishes

• EVERYTHING BAGEL ACORN SQUASH
• ROASTED CARROTS WITH FETA
• SWEET POTATO GREEK FRIES
• ROASTED ASPARAGUS WITH FETA

If you make this Roasted Golden Beet Salad we’d like to hear from you! Leave us a comment below and if you’re on Instagram be sure to tag #hearthealthygreek in dishes you make from our site!

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 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Course Main Dish, Side Dish

Cuisine Greek

Servings 4 servings

Calories 229 kcal

Ingredients

  

1x2x3x

• 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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