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Roasted Beet and Carrot Salad


  • 8 ounces beets, peeled and cut into slices, and the wedges cut in half so that nothing is bigger than a matchbook.
  • 8 ounces carrots, cut into ¼ inch slices on the bias
  • 1 ½ tablespoons olive oil
  • Salt and pepper
  • 1 ½ tablespoons minced green onion, onion or shallots
  • Pinch sugar
  • 1 tablespoons rice wine vinegar
  • 1/2 teaspoon honey
  • 1 share frisee, or watercress, or ½ share arugula (look at the share and judge proportions)


Serves 2

Preheat oven and cookie sheet at 500 degrees.

Toss beets and carrots with 1 tablespoon olive oil, two pinches salt and six or eight grinds of fresh black pepper. Add a pinch of sugar and put onto the cookie sheet in a single layer. Roast for 25 minutes or until vegetables are tender.

Meanwhile, in the same bowl in which you tossed the beets and carrots, add remaining olive oil, honey, salt and pepper, green onion or substitute,

When beets and carrots come out of the oven, toss them in the bowl. Let them cool 15-20 minutes and then toss with fresh greens. This mixture of roasted vegetables is best atop a slightly bitter green, to offset its sweetness.

Adapted with permission from a recipe in Cook’s Illustrated.

Submitted by Lorraine Glazar, Tucson CSA