Roasted Beet and Carrot Salad with Goat Cheese and Yogurt Dressing
This salad combines sweet roasted beets and carrots with creamy goat cheese, crisp greens, and a refreshing yogurt-lemon dressing. It’s elegant yet simple — ideal as a light lunch or a stunning side dish for any meal.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 2–3
Ingredients
For the Roasted Vegetables:
2 medium beets, peeled and cut into wedges
2 medium carrots, peeled and cut into batons or rounds
1 ½ tbsp olive oil
½ tsp honey or maple syrup
Salt and black pepper, to taste
½ tsp dried thyme or cumin
For the Salad Base:
2 cups arugula, spinach, or mixed greens
¼ cup crumbled goat cheese (or feta)
2 tbsp chopped walnuts or pistachios
1 tbsp chopped fresh herbs (parsley, dill, or mint)
For the Yogurt Dressing:
½ cup Greek yogurt
1 tbsp olive oil
1 tbsp lemon juice
½ tsp honey or Dijon mustard
½ garlic clove, finely minced
Salt and pepper, to taste
Optional: 1 tsp fresh dill or mint for brightness
Instructions
Step 1: Roast the Beets and Carrots
Preheat oven to 400°F (200°C).
Toss beet and carrot pieces with olive oil, salt, pepper, and thyme (and honey if using).
Spread on a parchment-lined baking sheet.
Roast for 25–30 minutes, flipping halfway through, until tender and caramelized.
Let cool slightly before assembling.
Step 2: Prepare the Yogurt Dressing
In a small bowl, whisk together Greek yogurt, olive oil, lemon juice, honey or mustard, garlic, salt, and pepper.
Adjust consistency with a splash of water if needed.
Taste and balance with extra lemon or salt as desired.
Step 3: Assemble the Salad
On a serving platter or in a large bowl, arrange a bed of greens.
Add roasted beets and carrots.
Sprinkle with goat cheese, toasted nuts, and herbs.
Drizzle with the yogurt dressing just before serving.
Tips
For extra texture, add roasted chickpeas or cooked quinoa.
Use a mix of golden and red beets for beautiful color contrast.
If you prefer, serve the dressing on the side to keep the greens crisp.
This salad tastes great slightly warm or chilled.
Frequently Asked Questions
Q: Can I make this salad ahead of time?
Yes! Roast the vegetables and prepare the dressing up to 2 days ahead. Assemble before serving.
Q: Can I replace goat cheese?
You can use feta, ricotta, or even labneh for a Mediterranean twist.
Q: What’s the best herb to use?
Fresh dill or mint adds the best balance to the earthy beets and creamy dressing.
Nutritional Information
Calories: 290 kcal
Protein: 10 g
Fat: 18 g
Carbohydrates: 25 g
Fiber: 5 g
Sugar: 12 g