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  • Writer's pictureStephanie Toler

Warm Roasted Beet & Carrot Salad

This warm salad stands on its own but was absolutely delicious with these Pan Roasted Pork Chops with Apple & Onion Compote. So healthy, sweet, and savory.

Warm Roasted Beet & Carrot Salad Recipe

(1 hour, 4 servings)


  • 2 medium beets, cut into bite-sized pieces

  • 3 large carrots, cut into bite-sized pieces

  • ⅓ cup extra-virgin olive oil

  • 1/4 tsp + 1 tsp sea salt (divided)

  • 1 Tbsp. ghee

  • 1.5 Tbsp. maple syrup

  • 2 Tbsp balsamic vinegar

  • 1 Tbsp chopped parsley

  • 2 Tbsp crumbled goat cheese to garnish (optional)


  1. Preheat oven to 425℉.

  2. Put beets, carrots, olive oil, and sea salt into a roasting pan and toss until veggies are evenly coated.

  3. Roast for 45-60 minutes, until tender (when the biggest piece is easily pierced with a fork). Turn the veggies about 30 minutes through. Meanwhile, make the dressing.

  4. Melt ghee in a small sauce pan over low then add maple syrup, balsamic vinegar and 1 tsp salt.

  5. When the beets and carrots are tender, remove from the oven and toss them with the dressing then return to the oven for 5 minutes.

  6. When finished, toss salad with chopped parsley and garnish individual servings with crumbled goat cheese.

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