Skip to main content
Epicurious

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
Mango Sticky Rice
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Chocolate-Date Bran Muffins
Not your grandma’s bran muffins, these fiber-rich baked goods are loaded with dates, almonds, and slivers of dark chocolate.
Crushed Lentils With Tahini & Soft-Boiled Eggs
Garlic and chile are what really make this das medames sing, while hearty cumin, fresh cilantro, tomato, and tahini pile on layers of flavors.
Fudgy Chocolate Bundt Cake
Glossy, intensely chocolaty, and spiked with coffee and sour cream, this Bundt is the ultimate all-purpose dessert.
Easy Egg Custard
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
Crispy Salmon With Avocado Sauce
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.
Salt-and-Pepper Shrimp With Crispy Polenta
Tingly, salty, and irresistibly crunchy, this salt-and-pepper shrimp with cubes of crispy polenta (yes, from those tubes!) is a weeknight MVP.
Sheet-Pan Chicken Souvlaki
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.