Name: Roasted Beet Salad with Carrots and Nuts
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 2 beets; 2 carrots; 1 cup chickpeas; 3 cups Peking cabbage; 1/2 cup dried tomatoes; 1/4 cup walnuts; seasoning; 1 cup mayo; 2 tbsp soy sauce

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This roasted beet salad with carrots is a healthy and flavorful side dish with a simple dressing. Packed with healthy veggies, this colourful salad is a hit on the table.

Raw or roasted beetroot in a salad? Well, this was always a problem for me as I haven’t liked beetroot, until one day. Roasted it gets a soft, sweet, caramelized texture making it taste even better next to some raw veggies. I like that it makes me less mess if cooked in some foil parchment.

What about this salad?

It assembles quick and easy as you can mix here any ingredients you like. Easily add or skip whatever veggies you love for more healthiness and flavours. Loaded with flavours and colours, this roasted beet salad is a classic and elegant side dish perfect for dinners or special occasions. Optional for more taste and creaminess you can add goat cheese. It pairs perfectly with raw or roasted beet.

A simple dressing will coat all the ingredients to make a lingering and tasty salad. For today I have used one of my favourite and a popular dressing made of 2 ingredients: mayo and soy sauce. But, you can use just olive oil or a citrusy/fresh dressing. One more great point about beet is: in case you don’t want troubles or mess with roasting or boiling beet, you can easily find it in the produce department of any store.

Are beets good for you?

Beetroot became a crowd pleasure to our family.

Beets are healthy to eat as they are good sources of fibers, natural folate, manganese, Vitamin C, iron and others. It is an ingredient frequently used in diets and daily healthiness. A glass of freshly squeezed juice of beet mixed with carrot will revitalize your body and state.

What vegetables pair well with beets?

Beetroot pairs great with many veggies. Its sweetness’ taste combines great with carrot, arugula, cabbage, goat cheese, fennel, spinach or avocado. Raw or cooked, beets taste delicious next to many veggies. You can also check my Raw Beet Salad and Beetroot Arugula Salad recipes.

Can you eat beets raw in a salad?

Sure you can and you must. Beet is a healthy veggie that being finely grated pairs great with anything. Its colour and sweet taste make a salad look fancy and tasty delicious.

It is very healthy and useful to eat raw beet. So dare to introduce it more often to your menu.

What nuts go well with beets?

Roasted beets with veggies is a versatile salad, so any nuts you have will fit just perfectly. Also, you can skip nuts if you are allergic or don’t have them. I adore nuts so I always try to add some for crunchiness. Almonds, walnuts, cajun nuts, and even pistachios can be great add-ins to this salad. Some raisins will be just perfect, as well.

Do you have to peel beets before roasting them?

It is optional. For example, I roast the beet with the skin on it. I peel it when I cut or grate it for the salad. In case you want to peel the beet, simply peel off the skin, cut halves and roast for 20-30 minutes depending on the size of the beet. Beet is ready roasted when it is soft and tender.

How to make roasted beet salad with carrots?

Roasted beet with carrot, chickpeas, and nuts is a delicious, light, and bright colourful salad ideal for any time of the year. This salad can be assembled either with roasted or raw beet. I adore the soft sweet and caramelized texture of the roasted beet, this is why for this simple and delicious salad I have roasted it.

The ingredients:

2 medium beets

1-2 medium-size carrots

1 cup canned chickpeas

3 cups finely chopped Peking cabbage

Some dry tomatoes – optional (I adore how it adds some saltiness to the salad)

¼ cup of walnuts

Seasoning

For the dressing:

1 cup of mayo

2 tbsp of soy sauce

Seasoning

Mix all together

Wash the beets and put tightly in separate foil parchment as they tend to leave some juice so it is easier to clean the baking tray this way. Roast the beets for about 30-40 minutes at 400F (200C) or until soft and tender. Once ready, take them off the oven and let them cool down until they are slightly cold. One lifehack here is that you can easily roast the beets a day before, in order to save more time.

Grate them next to all the veggies.

Take a big bowl and start grating the raw carrots, add the chopped Peking cabbage, grated beets, and gently mix all the ingredients. Add the chickpeas and the walnuts. Pour the dressing over the veggies and gently mix all the ingredients until all of them are incorporated.

Serve immediately next to anything.

This roasted beets salad will healthily complete any meat or fish plate. Try my version and leave your comments, below.