This vibrant roasted beet salad celebrates the full potential of this delicious root vegetable. Roasting coaxes out beets’ naturally sweet and caramelized notes, creating a depth of flavor that surpasses simply boiled options. This recipe combines oven-roasted beets and carrots with crunchy celery and pops of sweet corn for a delightful textural and tastebud adventure. A simple vinaigrette with a touch of honey ties everything together, resulting in a salad that’s both light and remarkably satisfying.
Roasted Beet Salad with Simple Vinaigrette
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Ingredients
Salad
- 3 cups beets roasted & cubed
- 1 cup carrots roasted & cubed
- ½ cup corn cooked
- ½ cup celery diced
Vinaigrette
- 2 Tbsp. olive oil
- 1 Tbsp. red wine vinegar
- ½ tsp. ground mustard seeds
- 1 tsp. honey
- Pinch salt
- Pinch black pepper
Instructions
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Preheat oven to 425 degrees F.
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On sheet pan, add 3-4 scrubbed medium beets and 3 clean carrots; roast 40 minutes.
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Allow vegetables to cool. Peel beets. Dice carrots and beets.
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In medium bowl, add beets, carrots, corn and celery.
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In bowl, whisk together vinaigrette ingredients; pour over salad and stir to incorporate.
Notes
Nutrition
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