Roasted-Carrot-and-Beet Salad


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.


  • 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


  1. 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.

  2. 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.

  3. 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.

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