Roasted Beet & Carrot Salad with Maple-Candied Walnuts

Roasted Beet and Carrot Salad with balsamic-roasted beets and carrots, candied walnuts and a cranberry salad dressing makes a festive, flavorful salad ideal for holiday meals or everyday dinners.

*This recipe was originally published in November 2017 and has been updated with refreshed text, new photos and a few minor recipe tweaks.

Details on a few ingredients

• Fresh beets: For quick, even roasting I peel and chop beets into roughly ½-inch cubes. This can be a bit messy with red beets; using golden or candy cane beets reduces staining.
• Carrots: Whole carrot size isn’t important, but slice them evenly (about ½-inch thick) so they roast at the same rate.
• Walnuts: These are candied with maple syrup and a touch of olive oil for a sweet, crunchy topping. It’s simple to make on the stovetop.
• Greens: A mix of spinach and arugula provides a tender contrast to roasted root vegetables. Firmer greens like kale or Swiss chard also work—just adjust how you dress them.
• Goat cheese: Crumbled goat cheese adds creamy tang that pairs beautifully with beets; omit for a dairy-free version.
• Cranberry salad dressing: A tart-sweet, savory dressing that complements the beets and walnuts. It’s made with just a few ingredients and brightens the whole salad.

How to roast beets and carrots

• Preheat the oven to 425°F. High heat helps root vegetables brown and become tender quickly without drying out.
• Line a large baking sheet with parchment for easy cleanup.
• Peel and cut beets into ½-inch cubes and slice carrots about ½-inch thick. Keeping pieces similar in size ensures even cooking.
• Season the beets and carrots in separate bowls to avoid the beets’ color transferring to the carrots; toss each with balsamic, oil and seasonings.
• Spread the vegetables in a single layer on the baking sheet. Use a large pan to avoid overcrowding—crowded vegetables steam instead of roast.
• Roast for 30–35 minutes, flipping once or twice. Carrots may finish earlier than beets; remove carrots if they’re done and continue roasting the beets until fork-tender.

How to candy walnuts

• In a small bowl, toss raw walnut halves with maple syrup and a little extra-virgin olive oil until evenly coated.
• Grease a skillet and cook the walnuts over medium-low heat for 10–12 minutes, stirring constantly, until a glossy, sugary coating forms.
• Stirring and low heat prevent burning. When coated, transfer the walnuts to parchment and separate them before they cool to avoid clumps.
• Once cooled, store candied walnuts in an airtight container at room temperature.

Assembling the salad

• You can build this salad in one large bowl or plate individual portions on four plates.
• Start with the greens, then layer roasted beets and carrots, add cooked quinoa for heft, sprinkle the candied walnuts and crumble goat cheese on top if desired.
• Dress the salad by tossing everything with the cranberry dressing, drizzling it over the plated salads, or serving the dressing on the side.

Frequently asked questions

Additional recipe tips and substitutions

• Swap in golden or candy cane beets for the same roasting time and milder staining.
• Air frying is an option for both beets and carrots if you prefer that method—adjust times according to your appliance.
• Keep beets and carrots separate while seasoning and roasting if you want to avoid pink-tinted carrots.
• Quinoa adds protein and texture; substitute cooked rice or lentils, or omit for a lighter salad.
• Leave out goat cheese to keep the salad dairy-free or use a plant-based cheese alternative.

Other roasted beet recipes you might enjoy

• Roasted Beet Hummus with white beans
• Roasted Root Vegetable Salad with warm kale
• Beet Hummus Asparagus Tart with an almond crust

📖 Recipe

Roasted Beet and Carrot Salad with Candied Walnuts

A festive salad of balsamic-roasted beets and carrots, candied walnuts and a bright cranberry dressing—great for holiday spreads or a hearty weeknight meal.

Prep Time:
20 minutes

Cook Time:
35 minutes

Total Time:
55 minutes

Servings:
4 servings

Author:
Leanne Combden

Ingredients

For the roasted beets and carrots:

• 2 cups chopped beets, ½-inch cubes
• 2 cups sliced carrots, ½-inch thick
• 2 tablespoons balsamic vinegar
• 1.5 tablespoons extra virgin olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• ½ teaspoon kosher salt
• ¼ teaspoon garlic powder

For the candied walnuts:

• 1 cup raw walnut halves
• 2 tablespoons maple syrup
• 2 teaspoons extra virgin olive oil

For the salad:

• 6 cups arugula and/or spinach
• 1 cup cooked quinoa
• ¼ cup goat cheese, crumbled (optional)

Cranberry salad dressing

(Dressing ingredients and amounts can be adjusted to taste—choose a tart-sweet balance to complement the roasted vegetables and candied walnuts.)

Instructions

• Roast the beets and carrots: Preheat oven to 425°F and line a large baking sheet with parchment. Place beets and carrots in separate bowls. Divide the balsamic, olive oil and seasonings between the bowls and toss to coat. Spread the vegetables on the baking sheet and roast 30–35 minutes, flipping once or twice, until fork-tender. Remove carrots earlier if they finish before the beets.
• Candy the walnuts: Toss walnuts with maple syrup and oil. Grease a skillet and cook over medium-low heat, stirring constantly for 10–12 minutes, until a sugary coating forms. Transfer to parchment and separate before cooling. Store cooled walnuts at room temperature in an airtight container.
• Assemble the salad: On a large platter or individual plates, start with the greens, then layer roasted beets and carrots, cooked quinoa, candied walnuts and crumbled goat cheese if using. Toss with cranberry dressing or serve the dressing on the side.

Notes

1. Cut beets and carrots similarly sized for even roasting. Larger pieces require longer cooking.
2. Seasoning the vegetables in bowls helps coat them evenly and keeps beet color from tinting the carrots.
3. Do not overcrowd the baking sheet—crowded vegetables steam rather than roast.
4. Separate beets and carrots on the sheet if you prefer to avoid pinking the carrots.
5. If beets need extra time, remove carrots and continue roasting the beets until tender.
6. Prepare components ahead and store separately for best texture; assemble just before serving.
7. Omit goat cheese to keep the salad dairy-free or choose a plant-based alternative.

Nutrition Facts per Serving

Calories: 454 kcal
|
Carbohydrates: 37 g
|
Protein: 12 g

Disclaimer

Nutrition information is an estimate only and will vary depending on substitutions and specific ingredient brands used.

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