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Roasted Carrot and Beet Salad

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This Roasted Carrot and Beet Salad is a vibrant, flavorful dish that combines earthy roasted vegetables with a savory garlic dressing and crunchy pepitas. The natural sweetness of roasted carrots and beets is complemented by the smoky garlic dressing, while the toasted pepitas add the perfect crunch. Ideal for a light lunch, side dish, or as a healthy option for dinner, this salad is easy to make and packed with nutrients, making it a perfect choice for any occasion.

Ingredients

  • 1 head garlic
  • 5 tablespoons olive oil, divided
  • 1 bunch carrots, scrubbed and peeled
  • 1 bunch beets, scrubbed and trimmed
  • 1 bunch rainbow chard
  • 1 tablespoon lemon juice
  • ¼ cup raw pepitas
  • Sea salt, to taste
  • Black pepper, to taste

Instructions

  • Roast the Garlic: Preheat the oven to 350°F. Cut the top quarter off the head of garlic and drizzle with ½ tablespoon of olive oil. Wrap it in foil and bake for 20 minutes. Let it cool inside the foil.
  • Prepare the Vegetables: Increase the oven temperature to 425°F. Boil the carrots in water for 2 minutes, then add the beets and cook for another 8-10 minutes. Drain and run the vegetables under cold water. Peel the beet skins and cut the carrots into halves and beets into quarters.
  • Roast the Vegetables: Arrange the carrots and beets on a baking sheet, drizzle with 1 tablespoon olive oil, and season with salt. Roast for 20 minutes, flipping halfway through. On another sheet, arrange the chard, drizzle with ½ tablespoon olive oil, and season with salt. Roast for 5 minutes.
  • Make the Dressing: Squeeze the roasted garlic from its papery skin into a bowl. Mix with lemon juice and a pinch of salt. Whisk in the remaining 3 tablespoons olive oil until smooth.
  • Toast the Pepitas: Toast the pepitas in a small skillet over medium heat for 2 minutes until they start to pop. Season with salt.
  • Assemble the Salad: Toss the roasted carrots and beets in the garlic dressing. On a large platter, layer the roasted chard, followed by the carrots and beets. Drizzle with more dressing, then sprinkle with pepitas, black pepper, and more salt if desired.

Notes

  • Add Protein: Add roasted chicken or chickpeas to make this salad a more substantial meal.
  • Different Greens: Substitute chard with spinach, kale, or arugula for different flavors.
  • Spicy Kick: Add a pinch of red pepper flakes to the dressing for some heat.

Find it online: https://chocolatecoveredamy.com/roasted-carrot-and-beet-salad/