Roasted Carrot, Beet & Pine Nut Salad with Yogurt Dill Dressing
This warm Mediterranean-style salad features sweet, caramelized roasted carrots and beets, layered over a bed of peppery greens, topped with toasted pine nuts, and finished with a creamy yogurt dill dressing. It’s an elegant side dish or a light vegetarian main that balances roasted earthiness with herby brightness and creamy tang.
⏱️ Time Required
Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: 45–50 minutes
Servings: 4
Ingredients
For the Roasted Vegetables:
4 medium carrots, peeled and halved lengthwise
2 medium beets, peeled and cut into wedges
2 tbsp olive oil
Salt and black pepper, to taste
½ tsp ground cumin (optional)
For the Salad Base:
3 cups baby arugula or mixed greens
¼ cup pine nuts, toasted
1 tbsp fresh mint, chopped (optional)
For the Yogurt Dill Dressing:
¾ cup Greek yogurt
1 tbsp lemon juice
2 tbsp fresh dill, finely chopped
1 garlic clove, grated or finely minced
1 tbsp olive oil
Salt and pepper, to taste
Optional: 1 tsp honey for subtle sweetness
Instructions
Step 1: Roast the Vegetables
1. Preheat oven to 400°F (200°C).
2. On a baking sheet, toss carrots and beets with olive oil, cumin, salt, and pepper.
3. Roast for 30–35 minutes, flipping once, until golden and tender with crisp edges.
4. Let cool slightly.
Step 2: Make the Yogurt Dill Dressing
1. Mix:In a small bowl, whisk together yogurt, lemon juice, dill, garlic, olive oil, and salt.
2. Optional: Stir in a little honey if desired.
3. Chill: while vegetables roast.
Step 3: Toast the Pine Nuts
1. While vegetables roast, toast pine nuts in a dry pan over medium heat for 2–3 minutes until golden and fragrant. Stir often to prevent burning.
Step 4: Assemble the Salad
1. Arrange greens on a platter or individual plates.
2. Top with warm roasted carrots and beets.
3. Drizzle with the yogurt dill dressing.
4. Sprinkle with toasted pine nuts and chopped mint (if using).
5. Serve immediately.
Notes
Use golden beets for less color bleeding and a milder flavor.
Roasted veggies can be served warm or room temp — both are delicious.
A sprinkle of sumac or za’atar on top adds a wonderful tangy/herby twist.
Tips
For added protein, top with crumbled feta, soft-boiled egg, or chickpeas.
Use labneh or skyr instead of Greek yogurt for a thicker dressing.
❓ Questions & Answers
Q: Can I roast the veggies ahead of time?
A: Yes, roast and store them in the fridge for up to 3 days. Reheat slightly or serve cold.
Q: Can I use another nut?
A: Absolutely. Walnuts or almonds also work well but toast them lightly.
Q: What can I use instead of dill?
A: Try fresh parsley, mint, or a small amount of tarragon for a twist.
️ Nutritional Information
Calories ~250 kcal
Protein ~7 g
Fat ~15 g
Carbohydrates ~20 g
Fiber ~5 g
Sodium ~200 mg