Roasted Golden Beet Salad

Roasted Golden Beet Salad

Roasted Golden Beet Salad



  • 3 large golden beets
  • 4-5 large rainbow carrots
  • 5 rainbow radishes, optional
  • 2 tbsp olive oil divided
  • 1 tbsp dried thyme
  • 1 tbsp honey
  • 1 clove minced garlic
  • 1 tbsp water
  • 1 tsp apple cider vinegar
  • Salt & pepper to taste
  • ⅓ cup feta cheese
  • ⅓ cup chopped walnuts




  • Preheat the oven to 400 degrees F.
  • Wash and peel the beets, cut off the tops (where the greens are) and cut into cubes.
  • Wash and peel carrots and cut into matchsticks.
  • Place the cut beets and carrots on a parchment-lined baking sheet. Drizzle with olive oil, thyme, salt and pepper. Roast for a total of 30-45 minutes (depending on your oven) stirring every 15 minutes.
  • To make the dressing combine 1 tbsp olive oil with honey, water, apple cider vinegar, minced garlic, salt and pepper and whisk until combined.
  • Plate the roasted vegetables and top with walnuts, cheese and dressing and serve warm.




Calories: 229kcal

Carbohydrates: 19g

Protein: 5g

Fat: 16g

Saturated Fat: 3g

Cholesterol: 11mg

Sodium: 231mg

Potassium: 438mg

Fiber: 4g

Sugar: 12g

Vitamin A: 10289IU

Vitamin C: 7mg

Calcium: 114mg

Iron: 2mg


Leave a comment

Please note: comments must be approved before they are published.