Food & Cooking Recipes Salad Recipes Roasted-Carrot-and-Beet Salad 3.6 (22) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 For a complete meal, serve this salad with pita bread, feta cheese, and hummus. If you are on a low-sodium diet, substitute a less-salty cheese for the feta. Ingredients 4 medium red beets, (about 1 pound without greens), ½ inch of stems left intact 2 tablespoons plus 2 teaspoons extra-virgin olive oil 1 pound carrots, (about 8 medium), cut on the diagonal into 1-inch pieces ½ teaspoon coarse salt 2 tablespoons freshly squeezed lemon juice 2 tablespoons coarsely chopped fresh flat-leaf parsley 1 tablespoon finely chopped fresh thyme Freshly ground pepper For Serving 4 small whole wheat pita breads, quartered 4 ounces feta cheese ½ cup hummus 2 teaspoons extra-virgin olive oil Directions Preheat oven to 375 degrees. Toss beets with 1 teaspoon oil on a rimmed baking sheet. Cover sheet with foil. Roast beets until tender, 45 to 55 minutes. Let cool. Trim and peel beets; cut into 1/2-inch cubes. Meanwhile, toss carrots, 1 teaspoon oil, and 1/4 teaspoon salt on another rimmed baking sheet. Roast carrots until browned and tender, about 40 minutes. Let cool to room temperature. Stir lemon juice, remaining 1/4 teaspoon salt, the parsley, and thyme in a small bowl. Whisk in remaining 2 tablespoons oil until emulsified. Season with pepper. Toss beets and carrots with dressing in a medium bowl. To serve, divide salad, pita, feta, and hummus among 4 plates. Drizzle oil over feta and hummus on each plate. Cook's Notes Salad can be refrigerated in an airtight container up to 3 days. Rate it Print