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You are here: Home » Vegan Recipes

Published: Jun 3, 2019 · Modified: Feb 29, 2020 by Trish · This post may contain affiliate links · This blog generates income via ads ·

Roasted Beet & Carrot Salad

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roasted beet and carrot salad with sesame seeds
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serves 4 as a side dish, or 2 as a lunch sized meal
Prep Time15 minutes mins
Cook Time40 minutes mins
Servings: 4
Calories: 175kcal
Gluten-free, Vegan
Lunch, Main Course, Salad

A salad or a side dish, this is a colourful way to eat your veggies. Roasted beet, sweet potatoes and carrots in a sweet tahini dressing. Vegan and Gluten-free.

roasted beet, sweet potato and carrot salad with sesame seeds

Beets. I always go for the beets.

Colourful vegetables always tempt me at the market. Oh, yes, you are right… they are healthy and I shouldn’t feel badly about buying them.

I just feel badly a week or so later when they are still in my fridge and I still have no idea what to do with them.

So here is a solution for you (and me 😊) - roasting.

All root vegetables are good roasted. I can't think of a one that is not better after a good long sit in a hot oven. Roasting does magic things to a root.  I mean.... Look at this colour! 

roasted beets carrots and sweet potatoes on baking sheet

This roasted beet salad makes a pretty lunch salad or dinner side-dish. I'm not sure what to call it. All i know is it is good. And you will love it. And you will thank me when you have used all the beets that came with the CSA delivery this week.

roasted beet and carrot salad with sesame seeds in a white bowl with lemon

For this salad, I have used all sweet veggies, which get even sweeter once they are roasted. So they stand up really well to a tangy and acidic dressing.  This tahini dressing is slightly sweetened and heavy on the lemon. A great contrast to the sweet roasted veggies.

A few notes about this Roasted Beet Salad

  • Beets tend to take a longer to cook and soften than the sweet potatoes, so I get the carrots and beets in the oven first. Wait 15-20 minutes, then add the sweet potatoes
  • There are no hard and fast rules about ratios here, use what you have on hand. Use all beets if you want. Skip the Sweet potatoes. It really does not matter.
  • This dressing. This... dressing... is just so good. You will want it on everything. And really. It goes with everything. Make extra
  • Also -- this salad works well as part of a buddha bowl. Cook your favourite grain. Add some greens. Then drizzle the dressing over ALL OF IT. Yummy

📖 Recipe

roasted beet and carrot salad with sesame seeds
Average rating: 5 stars

Roasted Beet Salad

serves 4 as a side dish, or 2 as a lunch sized meal
Prep Time15 minutes mins
Cook Time40 minutes mins
Servings: 4
Calories: 175kcal

Ingredients

The Vegetables

  • 4-5 beets stem-ends removed, peeled and cut into bite-sized pieces
  • 3 large fat carrots peeled,cut into 2 inch chunks
  • 1 sweet potato peeled, cut into 2 inch pieces
  • 1-2 teaspoons olive oil to coat
  • 1 teaspoon herbs de province or your favourite dried herb
  • a pinch of salt and pepper

The Dressing:

  • 2 tablespoons tahini
  • 2 tablespoons lemon juice about half a lemon
  • pinch of cayenne
  • 1 clove of garlic grated or pressed through a garlic press
  • 1 teaspoon fresh ginger grated
  • 2 teaspoons tamari or soy sauce
  • 1-2 teaspoons liquid sweetener agave, maple syrup or honey
  • salt and pepper to taste

To Finish Salad:

  • ¼-1/3 cup each coarsely chopped parsley and cilantro
  • 1 tablespoon sesame seeds

Instructions

  • Preheat oven to 400, while you prep the veggies.
  • Toss beets and carrots into a glass baking dish and using your hands, coat them with olive oil. Sprinkle with herbs de province (or any other herb you liksalt and pepper.  Bake at 400.
  • After about 20 minutes,,,,,
  • Chopped and peel sweet potato and coat with a bit of olive oil. Add to the baking dish with the beets and carrots, stir all the veggies around to get some of the seasonings onto the potatoes. Bake until all vegetables are fork-tender, another 20-30 minutes.
  • To make the dressing, combine all dressing ingredients in a bowl large enough to hold the roasted vegetables once they come out of the oven and are cooled. Be sure to taste dressing for seasonings. Add more sweetener or salt as needed.
  • Once vegetables have mostly cooled, but a bit warm is okay, add them to the bowl with the dressing. Toss well to coat. Add parsley, cilantro and seeds and toss everything well.
  • Serve at room temperature or chilled. Will keep for a couple of days, refrigerated.

Notes

Beets tend to take a longer to cook and soften than the sweet potatoes, so I get the carrots and beets in the oven first. Wait 15-20 minutes, then add the sweet potatoes
There are no hard and fast rules about ratios here, use what you have on hand. Use all beets if you want. Skip the Sweet potatoes. It really does not matter.
This dressing. This... dressing... is just so good. You will want it on everything. And really. It goes with everything. Make extra
This salad works well as part of a buddha bowl. Add your favourite grain and a pile of greens then drizzle the tahini sauce over all of it. 
Calories: 175kcal (9%) Carbohydrates: 27g (9%) Protein: 5g (10%) Fat: 7g (11%) Saturated Fat: 1g (6%) Cholesterol: 1mg Sodium: 309mg (13%) Potassium: 633mg (18%) Fiber: 6g (25%) Sugar: 13g (14%) Vitamin A: 12288IU (246%) Vitamin C: 12mg (15%) Calcium: 75mg (8%) Iron: 2mg (11%)
Trish | The In Fine Balance Food Blog
Tried this recipe?Mention @infinebalance or tag #infinebalance!

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  1. An Unrefined Vegan says

    May 09, 2012 at 3:48 pm

    This sounds like me and beets! I love the way they look, but I'm a bit beet-challenged. They're going into smoothies now, but roasting and using as a salad ingredient is a great idea.

    Reply
    • infinebalance says

      May 09, 2012 at 9:49 pm

      Smoothies! Never thought of that... do share

  2. Meg says

    May 09, 2012 at 7:01 pm

    omg I love beets so much. This would be a perfect side dish.

    Reply
  3. thekalechronicles says

    May 09, 2012 at 7:47 pm

    This dressing sounds fabulous on anything, including beets. Thank you.

    Reply
  4. clickandcookrecipes says

    May 10, 2012 at 8:31 am

    love roasted beets...I make one with beets and cauliflower. Never thought of using sweet potatoes..yum! thanks for sharing!

    Reply
  5. Brittany says

    May 10, 2012 at 1:54 pm

    OH MY GOSH! This looks soooo delicious!

    Reply
  6. Ricki says

    July 29, 2012 at 12:13 pm

    This looks FABULOUS! I love everything you've included here. And always looking for more ways to eat beets--I adore beets but run out of ideas! Thanks so much for linking up to Wellness Weekends! 😀

    Reply

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Trish Cowper

Hi. I'm Trish.

I'm a curious home cook, just as enthusiastic about healthy ingredients and whole foods as I am about cookies.

more about me →

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