• 22 Ratings

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.



Ingredient Checklist
For Serving


Instructions Checklist
  • 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.


22 Ratings
  • 5 star values: 5
  • 4 star values: 6
  • 3 star values: 9
  • 2 star values: 2
  • 1 star values: 0