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Roasted Beet and Carrot Salad with Lemon White Balsamic Vinaigrette

A veggie centric salad that pairs well with steak or roast chicken

Course Salad
Cuisine American
Keyword beet and carrot salad, roasted vegetables
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 servings


For Salad:

  • 1 medium sized beet, peeled and cut into 1” cubes
  • 6 carrots, peeled and cut on the diagonal, 1/4 ” thick
  • 4 cups baby greens
  • 2 cups baby spinach
  • 1/4 cup red onion, thinly sliced
  • 1/3 cup  Marcona almonds
  • 1/3 cup Crumbled Feta

For Dressing:


  1. Preheat over to 400 degrees and place rack in upper third of oven.

  2. Place prepared carrots and beets on a rimmed cookie sheet covered with unbleached parchment paper. Drizzle vegetables with olive oil and toss all veggies should be lightly coated in oil. Sprinkle with sea salt and pepper. Toss. Bake in oven for 40-45 minutes. Remove, allow to cool. Place greens on a platter. Top with roasted beets and carrots, Marcona almonds and feta. Dress lightly and toss.

For Dressing:

  1. Combine ingredients in glass jar with lid and shake! Lightly dress salad. Dressing can be used for up to a week if refrigerated.