Spicy Beet and Carrot Salad Recipe - Allrecipes.com
Spicy Beet and Carrot Salad Recipe
  • READY IN 1 hr

Spicy Beet and Carrot Salad

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"A great way to get your nutrients in each day."

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Ingredients Edit and Save

Original recipe makes 5 servings Change Servings
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  • PREP

    20 mins
  • COOK

    40 mins
  • READY IN

    1 hr

Directions

  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.
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Reviews More Reviews

Jun 30, 2011

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, colorful salad!

 
Oct 23, 2011

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

 
Oct 10, 2011

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.

 
Jul 04, 2014

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.

 

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Nutrition

  • Calories
  • 190 kcal
  • 9%
  • Carbohydrates
  • 26.5 g
  • 9%
  • Cholesterol
  • 11 mg
  • 4%
  • Fat
  • 7.5 g
  • 12%
  • Fiber
  • 6.2 g
  • 25%
  • Protein
  • 6.4 g
  • 13%
  • Sodium
  • 284 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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