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Roasted Carrot & Beet Salad with Arugula

By July 31, 2012May 7th, 2015Gluten Free, greens, Lunch, Recipes, Salads, Seasonal, Vegetables

  I like beets roasted as it brings out their natural sugars.  I usually add a second vegetable as beets can be very intense by themselves.  In this recipe I added carrots.  I had some yellow ones from the farmers market, but you can use the orange ones.  What makes beets and carrots taste great is adding flavoring to them while roasting.  You can use some smashed garlic, a fragrant herb like rosemary, thyme or bay leaves and a splash of grapefruit or orange juice or even vinegar to accentuate their natural flavor.

Gluten Free, Dairy Free, Vegan

2-4 servings

1 lb beets different colors if possible
1 lb carrots different colors if available cut into 2 ½ inch pieces
6 cloves garlic smashed
Celtic sea salt
Fresh ground pepper
Extra Virgin Olive oil
A few springs rosemary, leaves picked and torn
A few sprigs of thyme, leaves picked
4 Tb balsamic vinegar
4 Tb fresh squeezed grapefruit juice

3 cups arugula
¼ cup balsamic vinaigrette

  • Preheat oven to 425 degrees
  • Put carrots into 1 pot, beets into another.  Cover with water and bring to a boil
  • Cook for 10-15 minutes until almost tender.
  • Drain and cool
  • Peel beets and cut into large chunks
  • Cut carrots in half lengthwise.  Cut the thicker ones into quarters.  The smaller ends can stay whole.
  • Toss the beets with half the smashed garlic, some rosemary, a little olive oil and the balsamic vinegar.  Season with salt and pepper. Mix to combine
  • Place onto a roasting pan
  • Mix the carrots with the rest of the smashed garlic, some thyme, the grapefruit juice and some olive oil.
  • Season with salt and pepper.   Mix to combine.
  • Place onto the same roasting pan if large enough or into a separate roasting pan.  Keep them separate either way
  • Roast in the middle of the oven for 15-20 minutes or until they are golden brown and the liquids have caramelized.
  • Toss the arugula with the balsamic vinaigrette.  Plate the arugula and top with warm roasted vegetables.

Roasted Beets                            Roasted Yellow Carrots

 

 

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