Recipe Details

Roasted Beet and Carrot Salad
Courtesy of

Roasted Beet and Carrot Salad

  • Servings: 4


2 med Beets peeled, cut into 8 wedges each, (about 8oz total)
1 med Carrot peeled, cut in half lengthwise, and cut into 2-inch pieces, (about 3oz)
1 med Parsnip peeled, quartered lengthwise, and cut into 2-inch pieces
1 tsp Canola Oil
4 cp Spring Greens packed
1/2 cp Red Onion thinly sliced
1/4 cp Golden Raisins (optional)
1/4 cp Pecan Pieces toasted
3 tbsp Balsamic Vinegar
1 tbsp Canola Oil (plus 2 tsp)
pnch Dried Red Pepper Flakes
1 med Garlic Clove minced
1/4 tsp Salt
1/4 tsp Coarsely Ground Black Pepper


Preheat oven to 425°F (220°C).

Coat a foil-lined baking sheet with cooking spray. Place beets, carrots, and parsnips on baking sheet. Drizzle evenly with 1 tsp (5 mL) canola oil and toss gently, yet thoroughly, to coat lightly.

Arrange vegetables in a single layer and bake 10 minutes; stir and bake an additional 7 minutes or until beets are just tender when pierced with a fork. Remove from heat and let stand to cool slightly, about 10 minutes.

Combine vinaigrette ingredients in a small jar, secure lid, and shake well to blend thoroughly.

Arrange equal amounts of salad greens on four salad plates. In the following order, top with equal amounts of onion, roasted vegetables, raisins, and pecans. Spoon vinaigrette evenly over all. Serve immediately for peak flavors.