<< Back

Roasted-Carrot-and-Beet Salad

4 medium red beets

2 TBSP plus 2 TSP extra-virgin olive oil

1 pound carrots, into 1-inch pieces

1/2 teaspoon coarse salt                     

2 tablespoons lemon juice

2 tablespoons parsley             

1 tablespoon thyme

Freshly ground pepper  


Preheat oven to 375 F. Toss beets with 1 teaspoon oil. Cover rimmed sheet with foil and place beets on sheet. Roast beets until tender, 45 minutes. Peel beets; cut into 1/2-inch cubes. Meanwhile, toss carrots, 1 teaspoon oil, and 1/4 teaspoon salt on another rimmed baking sheet and roast 40 minutes. Stir lemon juice, 1/4 teaspoon salt, parsley, and thyme in a bowl. Whisk in 2 tablespoons oil until emulsified. Season with pepper. Toss beets and carrots with dressing. For a complete meal, serve this salad with pita bread, feta cheese, and hummus.

Search recipes

Recipe Product Tags
Shop Online Farm Store
Facebook Link

Facebook badge

Organic Certifications


Mailing list signup