Spicy Beet and Carrot Salad

Spicy Beet and Carrot Salad

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"A great way to get your nutrients in each day."
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1 h servings 190 cals
Serving size has been adjusted!

Original recipe yields 5 servings



  • Calories:
  • 190 kcal
  • 9%
  • Fat:
  • 7.5 g
  • 12%
  • Carbs:
  • 26.5g
  • 9%
  • Protein:
  • 6.4 g
  • 13%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 284 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Preheat oven to 450 degrees F (230 degrees C). Spray a 9x13-inch roasting pan with cooking spray.
  2. Place the carrots and onion on one side of the pan, and the beets on the other side. Spray the vegetables with cooking spray. Cover pan with aluminum foil.
  3. Roast the vegetables in the preheated oven for 20 minutes, then uncover pan and roast until browned and tender, about 20 more minutes.
  4. Whisk together the honey, ground chipotle pepper, Dijon mustard, olive oil, tea, apple cider vinegar, and salt until the mixture is smooth and the salt has dissolved. Place the roasted carrots, onion, and beets into a large bowl, and pour the dressing over the vegetables. Gently toss vegetables to coat with dressing.
  5. To serve, place 1 cup of arugula on each of 5 salad plates, then top with 1 cup of the dressed vegetables and 1/2 ounce of goat cheese.



The veggies can be cooked at 400 for about 30 minutes, and they'll be done. The dressing was easy to make, and tastes great. I served this on red leaf lettuce without the cheese. Wonderful, c...

This salad looks nasty but its ok or call it good.....I think that its very tasty.....

This recipe is delicious! I substituted balsamic vinegar for the apple cider vinegar. It went nicely with pan seared salmon and a glass of red wine.

First time I ever had roasted vegetables, and loved them. This has become my favorite vegetable dish.

No need to roast veg so long. 15 covered and 15 uncovered @ 450. Added balsamic to dressing for extra kick. Love how the tea mellowed the flavor.

nice recipe. My only complaint is that the dressing is far too watery, next time I would reduce the amount of tea.

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