How do I prepare the beets and carrots for roasting?

Peel both vegetables, then slice the beets and carrots to a similar width, about half an inch. Toss them with olive oil, maple syrup, salt, and pepper before roasting at 425 degreesF until fork tender.

What is the benefit of massaging the kale in this salad?

Massaging the kale with a tablespoon of olive oil for about a minute helps to break down its tough fibers, making the kale more tender and enjoyable in the salad.

Can I adjust the spiciness of the horseradish dressing?

Yes, start with 2 tablespoons of horseradish in the dressing, then taste it. If you prefer more heat, you can add an additional tablespoon of horseradish.

What type of kale is recommended for this recipe?

The recipe suggests using small bunches of black or lacinato kale, with the spines removed and the leaves chopped.

How should I store any leftover Roasted Beet and Carrot Salad?

Store any leftover salad in an airtight container in the refrigerator. For the best texture, it's recommended to enjoy the salad fresh, as the dressing will soften the greens over time.

3 years ago

Roasted Beet and Carrot Salad
[Vegan]

MK By: Maria Koutsogiannis

Author Bio

Maria’s fierce honesty and stripped-back approach to sharing her journey to self-love through overcoming an... Read More

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Roasted Beet and Carrot Salad [Vegan]

4-6

Dairy Free

Vegan

This carrot salad with beets and brussels sprouts is a warming salad that's perfect for the colder months. Add protein to make it a meal, or serve it as a side.

Ingredients You Need for Roasted Beet and Carrot Salad [Vegan]

For the Salad:

3 carrots, cut into 1/2 inch slices
2 golden beets
1 1/2 tablespoon olive oil
1 tablespoon maple syrup
1/2 teaspoon salt
1/2 teaspoon ground pepper
2 small bunch black / lacinato kale, spines removed & chopped
1 tablespoon olive oil
2 cups thinly sliced brussels sprouts
1/2 cup sweet and salty pecans
1/2 cup crumbled vegan-style goat cheese

For the Horseradish Dressing:

2-3 tablespoons horseradish
2 tablespoons red wine vinegar
6 tablespoons olive oil
1 tablespoon maple syrup
1 teaspoon salt
1/2 teaspoon ground pepper
1 garlic clove, grated
1/4 teaspoon chili flakes

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How to Prepare Roasted Beet and Carrot Salad [Vegan]

Preheat the oven to 425°F and line a baking sheet with parchment paper.
To prepare the beets and carrots, peel both vegetables. Then slice the beets and carrots to a similar width, about half inch. Add the beets and carrots to the parchment-lined baking sheet, drizzle with olive oil, maple syrup, and season with salt and pepper. Toss to coat the vegetables. Bake for 20-30 minutes or until fork tender. Set aside.
While the vegetables are cooking, make the dressing by whisking together all of the ingredients and set aside. Start with using 2 tbsp horseradish in the dressing, taste and if you desire more heat, add 1 more tablespoon.
To prepare the kale, add a tablespoon of olive oil and massage with your hands for about a minute. (The point of massaging the kale is to break down some of the tough fibers, making for a more tender salad).
To assemble the salad, on a large serving platter or bowl, arrange the kale first as the bottom layer. Then add the roasted vegetables, brussels sprouts, pecans and crumbled goat cheese. Drizzle dressing over the salad, toss and enjoy!