Arugula Salad with Roasted Beets and Carrots

I’ve been making a conscious effort to eat better lately. No crazy stuff… I’ve just been trying to eat more veggies and a little less of everything else. Moderation.

Fortunately, this time of the year, there is such a plethora of fresh produce available that it’s really been quite easy to incorporate more veggies into what my hubby and I eat without getting bored. You see, I’m normally not much of a salad fan. A salad has to pack some pretty great flavors for me to even consider having it for dinner.

That’s where the beets and carrots come in. I found a beautiful assortment of beets at the local farmers market, and I knew they’d be perfect with some fresh, organic arugula. I decided to roast them with some carrots that I already had on hand. I loved the combination of the sweet roasted vegetables with the peppery arugula. I threw in a quick vinaigrette, and it went perfectly with the gorgonzola topped tenderloin (grass fed beef, also from the market!) that we had for dinner.

Arugula Salad with Roasted Beets and Carrots
(Makes two large salads)

For the roasted beets and carrots:

  • 4 medium beets, peeled and cut into bite-sized pieces
  • 4 medium carrots, peeled and cut into bite-sized pieces
  • 1 tablespoon extra virgin olive oil
  • Kosher salt
  • Freshly ground black pepper

To finish the salad:

  • 1 teaspoon Balsamic vinegar
  • 1 teaspoon red wine vinegar
  • 1 tablespoon extra virgin olive oil
  • Baby arugula (enough for two salad portions)
  • Kosher salt
  • Freshly ground black pepper

Preheat the oven to 400°F.

Toss the beets and carrots with the extra virgin olive oil, and transfer to a baking dish. Spread the vegetables out into a single layer, and season with salt and pepper. Roast for about 45 – 60 minutes, until tender and slightly caramelized.

While the beets and carrots are roasting, whisk together the Balsamic vinegar, red wine vinegar, and olive oil until well combined.

Arrange the arugula on the serving plates, and top with the roasted beets and carrots.  Drizzle with the vinaigrette, and season with salt and pepper.

10 Responses to Arugula Salad with Roasted Beets and Carrots

  1. Adryon says:

    I have a weakness for arugula – this is so pretty with the colors. I’ve never…tried beets…but this morning at the market there gorgeous gold and red ones but I passed.

    Thanks to you I am going to have to put my brave pants on and go back and get them.

  2. Joy says:

    The salad looks great.

  3. Paula says:

    Beautiful Fall salad Jen.

  4. Charissa says:

    Funny how I never thought of roasting beets! Now I’m anxious to try it…sounds so yummy!

  5. Nutmeg Nanny says:

    This looks beautiful! I love beets…you have no idea!

  6. Such a pretty salad. A definite way to make sure to eat more veggies is to make gorgeous salads like this!

  7. Angela says:

    I tried this last night. It was the most epic salad I’ve ever had. Amazing!

  8. Sara F says:

    Awesome recipe! Served it for Girls Night In and it was a hit. I used spinach instead of arugula and added candied walnuts…divine! Thanks for posting!

  9. […] made with beets and carrots! Most of the time, I simply roast them. I’m especially fond of salads topped with roasted beets and carrots (and you could certainly throw in some butternut squash, too!). Last week, though, I decided to mix […]

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