Roasted Beet and Carrot Salad

Roasted Beet and Carrot Salad

Made  times

"Roasted beets and carrots are served on mixed salad greens with balsamic vinaigrette and topped with sliced radishes and crumbled feta cheese."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


50 m servings 136 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 136 kcal
  • 7%
  • Fat:
  • 7.7 g
  • 12%
  • Carbs:
  • 14.5g
  • 5%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 373 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

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.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Heat oven to 425 degrees F.
  2. Toss beets with 1-1/2 tsp. oil; spread onto half of large rimmed baking sheet sprayed with cooking spray. Toss carrots with remaining oil; spread onto other side of baking sheet.
  3. Bake 25 to 30 min. or until tender. Cool 5 min.
  4. Cover large platter with salad greens; top with roasted vegetables and radishes. Drizzle with dressing; top with cheese.


  • Special Extra:
  • Season with freshly ground black pepper.
  • Substitute:
  • Prepare using 4 large beets.
  • Nutrition Bonus:
  • This vibrant-colored vegetable salad is an excellent source of vitamin A from the carrots.



From around the web