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A Colorful Spring Salad With Roasted Beets And Black Carrots
This vibrant spring salad is a beautiful mix of sweet and savory, full of roasted beets, glazed black carrots, crunchy walnuts, and tangy feta, all served over a bed of fresh greens. It’s a recipe that celebrates the season: bright, bold, and nourishing. Whether you serve it as a side dish or let it shine as the main event, this salad brings a burst of color and flavor to the table.
Spring is the perfect time to lean into recipes that highlight seasonal produce, and beets and carrots are among my favorites. They’re earthy, naturally sweet, and come in so many varieties that it’s hard not to fall in love with them all over again each year. This salad is a celebration of those ingredients, elevated with simple techniques and thoughtful layering of textures and flavors.
Why I Love Using Different Types Of Beets And Carrots
One of my favorite things about spring cooking is the variety of ingredients that start to appear at farm shops and local markets. Beets and carrots are a staple in my kitchen year-round, but in spring, I especially love experimenting with the different types and colors available.
Golden beets, candy cane (chioggia) beets, and traditional deep red beets all bring something unique, not just in taste, but visually too. Similarly, black carrots, purple carrots, and yellow carrots can turn an ordinary dish into something special. Black carrots, in particular, have a deep, earthy sweetness and roast beautifully. They’re not always easy to find, but if you come across them at a farm shop or specialty store, I highly recommend giving them a try.
Of course, if you’re working with standard orange carrots and red beets, the recipe will still be delicious. It’s the method that brings out the magic.
Prepping Beets For Maximum Flavor
When using beets in a salad like this, I always recommend peeling them before roasting. While some people leave the skin on, I find that peeling them allows the olive oil, herbs, salt, and pepper to really sink in and flavor the beets as they cook.
One of my favorite additions when roasting beets is freshly squeezed orange juice. It serves two purposes: it adds a subtle sweet and citrusy flavor, and it helps steam the beets in the oven when they’re covered with foil. This method keeps them moist and tender. Once the foil is removed and the heat is increased, the beets caramelize beautifully, creating those irresistible golden edges that bring out their natural sugars without tipping the dish into something overly sweet.
If you have the time, squeeze your own oranges rather than using juice from a carton. Fresh juice really makes a difference in both flavor and aroma.
Roasting Beets: Two Simple Stages
To get the perfect texture and flavor, the beets are roasted in two stages. First, they go into the oven at 210°C (410°F), covered with foil, to steam and soften in the orange juice and olive oil mixture. After about an hour, the foil is removed and the temperature is raised to 250°C (480°F). This final blast of heat caramelizes the edges and reduces the juices to a glossy coating that clings to every wedge. You’ll know they’re ready when they’re fork-tender and dark golden on the edges.
Carrots Cooked In A Cast Iron Skillet
While the beets are roasting, I prepare the carrots in a cast iron skillet. Cast iron holds heat evenly and gives the carrots a slightly golden finish without needing to roast them in the oven. If you’re looking for a reliable skillet, I recommend this one. It’s sturdy, affordable, and will last a lifetime if cared for properly.
The carrots simmer gently in orange juice and butter until almost tender. Then, a drizzle of honey and a few sprigs of fresh thyme go in. As the liquid reduces, it becomes thick and glossy, coating the carrots in a sweet-savory glaze that is absolutely perfect for this salad. I always save a few spoonfuls of that syrupy juice to drizzle over the final dish. It acts as a natural dressing that ties everything together.
Black carrots, cooked to perfection in a cast-iron skillet.
Don’t Forget The Walnuts
Toasted walnuts add just the right crunch and a nutty richness that balances the sweetness of the carrots and beets. If you’re starting with raw walnuts, you can toast them yourself in the oven. Simply spread them out on a baking sheet and roast at 180°C (350°F) for about 7–10 minutes, checking frequently toward the end. They go from golden to burnt quickly, so keep a close eye. Once they’re lightly roasted and fragrant, let them cool a bit and then crush them gently before adding them to the salad.
Lettuce Options For A Beautiful Base
You can use any kind of lettuce you like for this recipe. Butterhead or Bibb lettuce, oak leaf lettuce in either red or green, little gem for a slight crunch, lamb’s lettuce (also known as mâche) for a delicate texture, and peppery rocket all make great choices. If you prefer a mix, go for something with contrast in color and flavor. The greens act as a canvas for the warm roasted vegetables and help create a balanced bite.
A Salad That Feels Like Spring
This salad is all about balance: earthy and sweet, warm and crisp, comforting but light. The beets and carrots are the stars, but the feta adds a creamy tang, the walnuts bring crunch, and the lettuce gives it all a fresh foundation. It’s one of those dishes that works equally well for a quiet lunch or a shared dinner table.
And while it’s simple, it’s not boring. The layering of flavors and textures makes every bite interesting. It’s also a wonderful make-ahead option. You can roast the beets and carrots earlier in the day and assemble everything just before serving. If you’re looking for a fresh recipe that feels like spring, this is it. Sweet and savory vegetables, creamy cheese, toasty nuts, and a bright citrusy glaze. It’s everything I want in a seasonal salad.
A Seasonal Favorite
This colorful beet and carrot salad has quickly become one of my go-to spring recipes. It’s easy to adapt, beautiful to look at, and full of flavor. Whether you’re serving it as a side or making it the centerpiece of a meal, it’s a dish that celebrates the best of spring produce. If you try this recipe, I’d love to hear how it turned out. Let me know what kind of beets or carrots you used or if you discovered something new at your local farm shop. And if you enjoy calm, seasonal cooking, feel free to explore more recipes on the website. Happy cooking!
Celebrate spring with this vibrant salad featuring roasted beets, black carrots, tangy feta, toasted walnuts, and fresh greens. A simple, seasonal dish full of color, texture, and flavor – perfect as a side or a light main.
Total Time:1 hour 40 minutes
Yield:3–4 portions 1x
Ingredients
Scale
3–4 dl (1¼–1¾ cups) orange juice
1.5–2 kg (3.3–4.4 lbs) beets, peeled and cut into wedges
4 large carrots, peeled and cut into thick slices
2 rosemary sprigs
8 thyme sprigs
5 tbsp olive oil
3 tbsp butter
2 tbsp honey
Salt, to taste
Black pepper, to taste
To Serve
Lettuce (any kind you like)
Feta cheese
Walnuts, lightly roasted and crushed
Instructions
Preheat the oven to 210°C (410°F).
Place the beet wedges in a roasting pan with the rosemary, 6 thyme sprigs, olive oil, salt, and black pepper. Toss to coat.
Pour in 1–2 dl (½–¾ cup) of orange juice and cover the pan with aluminium foil.
Roast for about 1 hour, or until the beets are tender.
Remove the foil, increase the oven temperature to 250°C (480°F), and roast for another 15–20 minutes, or until the beets are caramelized.
Meanwhile, heat a frying pan over medium heat and add the carrot slices.
Pour in 2 dl (¾ cup) of orange juice, add the butter, and season with salt and black pepper.
Bring to a simmer, cover with a lid, and cook for about 10–12 minutes or until the carrots are almost tender.
Add the remaining thyme sprigs and the honey. Stir gently and let simmer uncovered until the liquid is reduced and glossy.
To serve, arrange a thick layer of lettuce on a large platter.
Top with the roasted beets and glazed carrots.
Crumble over feta cheese, sprinkle with the toasted walnuts, and drizzle with the glossy carrot juices. Enjoy!
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