Roasted Beet & Carrot Salad
Roasted beets and carrots tossed in a tangy tarragon vinaigrette, paired with fresh spinach, crunchy pistachios, and creamy feta. This colorful, fiber-rich salad is easy to prepare, makes a perfect make-ahead lunch, and works beautifully as a side for any meal.
Equipment
- 1 Sheet Pan
- Aluminum foil (optional)
- Vegetable peeler
- Knife and cutting board
- Blender or mini food processor
- Mixing bowl
- Salad bowl or serving platter
Ingredients
For the Roasted Vegetables:
- 1 ½ pounds small beets red, gold, or mixed
- 1 pound carrots peeled and halved lengthwise (3–4 medium)
- 4 medium or large shallots peeled and trimmed
- 2 tablespoons olive oil
- ½ teaspoon kosher salt reduce by half if using table salt
- Black pepper to taste
For the Tarragon Vinaigrette (yields ~½ cup):
- 2 tablespoons Champagne vinegar
- ½ teaspoon Dijon mustard
- ½ teaspoon sea salt or ¼ teaspoon kosher salt, adjust to taste
- ¼ teaspoon onion powder
- 3 tablespoons fresh tarragon packed (discard stems)
- ¼ cup extra virgin olive oil
For the Salad Assembly:
- 3 cups baby spinach stems removed
- ⅓ cup crumbled feta cheese
- ¼ cup roughly chopped pistachios
Instructions
- Preheat and Prepare Baking Sheet: Begin by preheating your oven to 400°F (200°C). While the oven warms, line a large sheet pan with aluminum foil for easier cleanup and to prevent the vegetables from sticking. Set aside a small amount of water (about 2 tablespoons) for roasting the beets later. This initial preparation ensures your vegetables roast evenly and maintain their natural sweetness.
- Trim and Wrap Beets: Wash the beets thoroughly under cold running water, scrubbing gently to remove any dirt. Trim the beet stems, leaving about 1 inch attached to help retain nutrients during roasting. Place the beets in a piece of aluminum foil, drizzle with the reserved water, and fold the foil into a tight packet. This packet will help the beets steam as they roast, making them tender while intensifying their natural flavors.
- Toss Carrots and Shallots: While the beets are prepared, peel the carrots and slice them in half lengthwise to create even-sized pieces. Peel and trim the shallots as well. In a medium mixing bowl, combine the carrots and shallots with 2 tablespoons of olive oil, ½ teaspoon of kosher salt, and freshly cracked black pepper to taste. Toss gently until all pieces are evenly coated. Spreading them evenly on the prepared sheet pan ensures they roast uniformly and develop caramelized edges.
- Roast Carrots and Shallots: Place the sheet pan with carrots and shallots in the preheated oven and roast for 30–40 minutes. Halfway through, check their tenderness by piercing the thickest carrot with a fork—it should slide in easily. Once done, transfer the roasted carrots and shallots to a large mixing bowl to cool. Leaving them on the sheet pan may continue the cooking process, so it’s best to remove them to maintain texture.
- Roast Beets: Return the beet packet to the oven for an additional 20–30 minutes, depending on the size of the beets. To test for doneness, pierce each beet with a small knife; it should go through smoothly with little resistance. Once tender, remove the foil packet carefully (it will be hot!) and let the beets cool slightly on the counter until they are easy to handle.
- Prepare the Tarragon Vinaigrette: While the vegetables are cooling, make the dressing. Place Champagne vinegar, Dijon mustard, sea salt, onion powder, and fresh tarragon leaves into a mini blender or food processor. Blend until the herbs are finely chopped and well incorporated. With the blender running on low, slowly stream in the extra virgin olive oil until the mixture emulsifies into a smooth, silky vinaigrette. Taste and adjust seasoning as needed. If you don’t have a blender, finely mince the tarragon and whisk all ingredients together, adding the oil slowly to form the vinaigrette. Set aside.
- Slice and Chop Roasted Vegetables: Once the carrots and shallots have cooled, slice the shallots into thin rings and cut the carrots into ½-inch thick half-moons. Peel the cooled beets carefully (you may use gloves to avoid staining your hands) and chop them into ½-inch chunks. Keeping the vegetables roughly uniform ensures each bite is consistent and visually appealing.
- Toss Vegetables with Vinaigrette: Transfer the chopped beets, carrots, and shallots into a large mixing bowl. Pour half of the prepared tarragon vinaigrette over the roasted vegetables. Using a spatula or large spoon, gently toss until the vegetables are evenly coated. At this stage, the vegetables can marinate for 15–30 minutes to absorb the vinaigrette’s bright flavors, which enhances the salad’s depth and complexity.
- Assemble Salad with Spinach: Just before serving, add the baby spinach to the bowl with the dressed vegetables. Toss gently to combine, ensuring the spinach is lightly coated but not wilted. Taste the salad and drizzle additional vinaigrette as needed to balance flavors according to your preference.
- Garnish and Serve: Finally, sprinkle the salad with crumbled feta and chopped pistachios for a satisfying combination of creamy and crunchy textures. Transfer the salad to a serving platter or individual plates and serve immediately. This salad shines when served fresh, but the roasted vegetables can also be made ahead and stored in the refrigerator, making it a versatile option for meal prep or entertaining.
Notes
- Use a mix of red and golden beets for visual appeal and a slightly sweeter flavor.
- Tarragon flavor can vary; start with half the recommended amount if using very fresh herbs, and adjust to taste.
- If fresh tarragon isn’t available, tarragon vinegar is a good alternative, and mild herbs like cilantro or Thai basil can substitute in a pinch.
- To avoid staining your hands when peeling beets, wear gloves or rub hands with lemon juice afterward.
- This salad can be served warm, room temperature, or chilled, making it versatile for different occasions.
- Pistachios add a pleasant crunch, but toasted walnuts or almonds can be used as alternatives.
- The salad keeps well for a make-ahead lunch; toss the spinach just before serving to keep it fresh.
