Carrot Salad with Beets & Brussels Sprouts | FoodByMaria Recipes

Appetizers + Side Dishes

Roasted Beet & Carrot Salad

Last Updated:

Prep

15 minutes

Cook

30 minutes

Yield

4 -6

This carrot salad with beets and brussels sprouts is a warming salad that's perfect for the colder months. Add protein to make it a meal, or serve it as a side.

This roasted beet and carrot salad is the perfect warming winter salad. Earthy beets, roasted carrots, and shredded brussels sprouts make the most delightful salad for a main course or side dish this holiday season. Before this salad, you probably didn’t know a salad can be so comforting.

Why you’ll love this carrot salad:

  • Quick: Make this salad in just 45-minutes and most of that time is just spent roasting the veggies in the oven
  • Flavorful: The horseradish dressing for this carrot salad gives this recipe a zip and is so flavorful
  • Versatile: Just like any salad you can swap out anything you don’t like in this salad or add in any other veggies you have in your fridge
Carrot salad in a white bowl

Ingredient Notes:

Carrots: Carrots are a good source of beta carotene, fiber, vitamin K1, potassium, and antioxidants. They are really good for you and are so good roasted or raw.

Golden Beets: In this salad, I used golden beets which are a bit less sweet than red beets, but also have a more mellow and less earthy flavor. It also adds a bright, pop of colour to this salad. However, if you can’t find golden beets, red beets will work fine.

How to make carrot salad:

  1. Preheat the oven to 425F and line a baking sheet with parchment paper.
  2. To prepare the beets and carrots, peel both vegetables. Then slice the beets and carrots to a similar width, about half inch.  Add the beets and carrots to the parchment lined baking sheet, drizzle with olive oil, honey and season with salt and pepper. Toss to coat the vegetables. Bake 20-30 minutes or until fork tender. Set aside.
  3. While the vegetables are cooking, make the dressing by whisking together all of the ingredients and set aside. Start with using 2 tbsp horseradish in the dressing, taste and if you desire more heat, add 1 more tablespoon.
  4. To prepare the kale, add a tablespoon of olive oil and massage with your hands for about a minute. (The point of massaging the kale is to break down some of the tough fibres, making for a more tender salad).
  5. To assemble the salad, on a large serving platter or bowl, arrange the kale first as the bottom layer. Then add the roasted vegetables, brussels sprouts, pecans and crumbled goat cheese. Drizzle dressing over the salad, toss and enjoy!
Roasted carrot salad before it's mixed

Expert Tips & FAQ:

Add Protein: Enjoy this recipe as a main topped with your favorite protein (serves 4) OR serve as a side dish for up to 6 people.

Other salad recipes: If you love this salad, try our Olivia Wilde Viral Dressing Salad (Winter Chopped Salad) too.

Don’t want to use honey? Substitute with maple syrup in the recipe.

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Roasted Beet & Carrot Salad

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This carrot salad with beets and brussels sprouts is a warming salad that's perfect for the colder months. Add protein to make it a meal, or serve it as a side.
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Salad + Main
Cuisine American-Inspired
Servings 4 -6
Calories 393 kcal

Ingredients
  

  • 3 carrots, cut into 1/2 inch slices
  • 2 golden beets
  • 1 1/2 tbsp olive oil
  • 1 tbsp liquid honey
  • 1/2 tsp salt
  • 1/2 tsp ground pepper
  • 2 small bunch black / lacinato kale, spines removed & chopped
  • 1 tbsp olive oil
  • 2 cups thinly sliced brussels sprouts
  • 1/2 cup sweet and salty pecans
  • 1/2 cup crumbled goat cheese

For the horseradish dressing

  • 2-3 tbsp horseradish
  • 2 tbsp red wine vinegar
  • 6 tbsp olive oil
  • 1 tbsp liquid honey
  • 1 tsp salt
  • 1/2 tsp ground pepper
  • 1 garlic clove, grated
  • 1/4 tsp chili flakes

Instructions
 

  • Preheat the oven to 425F and line a baking sheet with parchment paper.
  • To prepare the beets and carrots, peel both vegetables. Then slice the beets and carrots to a similar width, about half inch.  Add the beets and carrots to the parchment lined baking sheet, drizzle with olive oil, honey and season with salt and pepper. Toss to coat the vegetables. Bake 20-30 minutes or until fork tender. Set aside.
  • While the vegetables are cooking, make the dressing by whisking together all of the ingredients and set aside. Start with using 2 tbsp horseradish in the dressing, taste and if you desire more heat, add 1 more tablespoon.
  • To prepare the kale, add a tablespoon of olive oil and massage with your hands for about a minute. (The point of massaging the kale is to break down some of the tough fibres, making for a more tender salad).
  • To assemble the salad, on a large serving platter or bowl, arrange the kale first as the bottom layer. Then add the roasted vegetables, brussels sprouts, pecans and crumbled goat cheese. Drizzle dressing over the salad, toss and enjoy!

Video

Notes

Enjoy this recipe as a main topped with your favourite protein (serves 4) OR serve as a side dish for up to 6 people.
If you love this salad, try our Olivia Wilde Viral Dressing Salad (Winter Chopped Salad) too.
Don’t want to use honey? Substitute with maple syrup in the recipe.

Nutrition

Calories: 393kcal | Carbohydrates: 22.1g | Protein: 6.9g | Fat: 33.2g | Saturated Fat: 6.4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 19.4g | Cholesterol: 10.5mg | Sodium: 790.5mg | Fiber: 5.6g | Sugar: 13.6g
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