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Spicy Beet and Carrot Salad

Spicy Beet and Carrot Salad

  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    1 h
cpchef

cpchef

A great way to get your nutrients in each day.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 5 servings

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Nutrition

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  • Calories:
  • 190 kcal
  • 9%
  • Fat:
  • 7.5 g
  • 12%
  • Carbs:
  • 26.5g
  • 9%
  • Protein:
  • 6.4 g
  • 13%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 284 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 450 degrees F (230 degrees C). Spray a 9x13-inch roasting pan with cooking spray.
  2. Place the carrots and onion on one side of the pan, and the beets on the other side. Spray the vegetables with cooking spray. Cover pan with aluminum foil.
  3. Roast the vegetables in the preheated oven for 20 minutes, then uncover pan and roast until browned and tender, about 20 more minutes.
  4. Whisk together the honey, ground chipotle pepper, Dijon mustard, olive oil, tea, apple cider vinegar, and salt until the mixture is smooth and the salt has dissolved. Place the roasted carrots, onion, and beets into a large bowl, and pour the dressing over the vegetables. Gently toss vegetables to coat with dressing.
  5. To serve, place 1 cup of arugula on each of 5 salad plates, then top with 1 cup of the dressed vegetables and 1/2 ounce of goat cheese.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

sueb
16

sueb

6/30/2011

The veggies can be cooked at 400 for about 30 minutes, and they'll be done. The dressing was easy to make, and tastes great. I served this on red leaf lettuce without the cheese. Wonderful, colorful salad!

tasa
7

tasa

10/23/2011

This salad looks nasty but its ok or call it good.....I think that its very tasty.....

OrePam
7

OrePam

10/10/2011

This recipe is delicious! I substituted balsamic vinegar for the apple cider vinegar. It went nicely with pan seared salmon and a glass of red wine.

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