How To Get Someone To Eat Their Greens: Roasted Beet & Carrot Salad

I’m getting hungry just thinking about this roasted beet and carrot salad again! I made it during a family dinner recently and everyone enjoyed it – including a reluctant family member that hates anything green. Maybe it was all the red beets and orange carrots covering up all the arugula – who knows, but it worked and that’s all that matters. The warm sweet vegetables on top of the cold spicy greens go really well together.

I used to hate beets until I finally started preparing them myself. Those canned beets I was first exposed to in my school cafeteria totally scarred me into my late twenties. I’m so happy to love them now – they are incredible detoxing vegetables helping cleanse the blood. And who doesn’t need a little cleansing after all the nasty stuff we are exposed to day in and day out? Hooray for beets and this salad! Hope you enjoy it as much as we did!

Beet and Carrot Salad

4.4 from 7 reviews
Food Babe's Roasted Beet & Carrot Salad
 
Prep time
Cook time
Total time
 
Serves: 4-6
Ingredients
  • 4 beets peeled and diced
  • 6 large carrots peeled and diced
  • 1 tbsp coconut oil
  • 8 cups arugula greens (or other green of your choice)
  • ½ cup feta or sheep's milk cheese
  • For dressing:
  • ¼ tsp salt
  • 1 tsp lemon zest
  • 2 tsp raw honey
  • 1 tbsp lemon juice
  • 1 tbsp and 1 tsp of olive oil
  • fresh black pepper to taste
Instructions
  1. Preheat oven to 400 degrees
  2. Combine coconut oil, beets and carrots together well and spread on a large baking dish
  3. Roast beets and carrots until tender (approximately 30-40 mins)
  4. Meanwhile, combine all dressing ingredients together and stir well
  5. Toss arugula with dressing and top with roasted beets and carrots and feta cheese.
  6. Serve immediately
Notes
***Please choose all organic ingredients if possible***

 

If you have a family member who dislikes greens, try this salad on them and let me know what happens. I LOVE hearing your stories!

XOXO,

Food Babe

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49 Responses to “How To Get Someone To Eat Their Greens: Roasted Beet & Carrot Salad”

  1. Amisha

    I love this salad! I make a similar salad, with roasted beets/carrots/sweet potatoes. I roast them in the oven with salt, pepper and dried basil/thyme. I had roasted pine nuts, and minced spring onions, and cherry tomatoes. Just had it for lunch! Delish!

    Reply
    • Food Babe (to Amisha)

      Yum! That sounds delicious. I love thyme! Might need to try that next time.

      Reply
  2. Harold Denenberg

    How do you get beets that are not genetically modified? I see them in supermarkets and in fruit stores. They don’t have numbers on them like apples or oranges.
    Same question goes for zucchini

    Thank you.
    I like to run & I know that beet juice has a relaxing effect on the lungs and makes it easier during the run. I am trying to avoid GMO’s as best I can.

    Reply
    • Anca (to Harold Denenberg)

      I get beets at my local grocery store in the organic section..they come in a bunch and they do have a tag..always double check to see if it starts with 9 :)

      Reply
    • Leena (to Harold Denenberg)

      Beets are non gmo. Sugar beets on the other hand…

      Reply
  3. Linda

    I make a version that is awesome for pot luck dinners at church. The roasted beets can be hot or cold – quartered, not diced. I add raw carrot ribbons and slivers of onion. Usually dress with organic EVOO and lemon juice and zest, salt and pepper – no honey or feta since I’m off dairy and cutting back on fructose. It looks so pretty with the carrot ribbons!

    Reply
  4. Rosa Maria

    I love this salad and have it often when my rocket/arugula is coming in the garden full force. It is really good with a balsamic dressing and fresh roasted pine nuts.

    Reply
  5. Whitney @ To Live & Diet in L.A.

    This salad looks right up my alley, however, I LOVE beets.

    I tried to get my dad to eat some roasted beets I made over the holidays and he spit them out! Can you believe it?! I’ll have to try this recipe on him though and see if we can change his mind :)

    Reply
  6. Jennifer

    I loved this. I have made roasted carrots and roasted beets together, but never topped them on a salad. My 10 yr old daughter and I loved it. Husband refused to try it, but that’s ok. He got brownies made with black beans for dessert and didn’t have a clue. Thanks for all you do!

    Reply
    • Food Babe (to Jennifer)

      Keep up the good work Jennifer, love that your 10 year old is up for such a healthy salad!

      Reply
    • Jill (to Jennifer)

      I’d love that black-bean brownie recipe….

      Reply
      • Jennifer (to Jill)

        Sure! Really simple. I used a nutri-bullet, but I am sure any mixer thingy would do. There are even easier recipes out there, but this was the best one in my opinion. I got it from the website, “The Minimalist Baker”.

        1 15 oz. can (~ 1 3/4 cups) black beans, well rinsed and drained
        2 large flax eggs (2.5 T flaxseed meal + 6 T water)
        3 T coconut oil, melted (or sub other oil of choice)
        3/4 cup cocoa powder (the higher quality the better)
        1/4 tsp sea salt
        1 tsp pure vanilla extract
        heaping 1/2 cup raw sugar, slightly ground or pulsed in a food processor or coffee grinder for refined texture
        1 1/2 tsp baking powder
        Optional toppings: crush walnuts, pecans or semisweet chocolate chips

        Instructions

        Preheat oven to 350 degrees.
        Lightly grease a 12-slot standard size muffin pan (not mini).
        Prepare flax egg by combining flax and water in the bowl of the food processor. Pulse a couple times and then let rest for a few minutes.
        Add remaining ingredients (besides walnuts or other toppings) and puree – about 3 minutes – scraping down sides as needed. You want it pretty smooth.
        If the batter appears too thick, add a Tbsp or two of water and pulse again. It should be slightly less thick than chocolate frosting but nowhere close to runny.
        Evenly distribute the batter into the muffin tin and smooth the tops with a spoon or your finger.
        Optional: Sprinkle with crushed walnuts, pecans or chocolate chips.
        Bake for 20-26 minutes or until the tops are dry and the edges start to pull away from the sides. I found mine took about 25.
        Remove from oven and let cool for 30 minutes before removing from pan. They will be tender, so remove gently with a fork. The insides are meant to be very fudgy, so don’t be concerned if they seem too moist – that’s the point. Plus, they’re vegan so it doesn’t really matter.
        Store in an airtight container for up to a few days. Refrigerate to keep longer.

        Nutrition Information
        Calories: 140 calories Fat: 6 g Carbohydrates: 22 g Sugar: 9 g Sodium: 163 mg Fiber: 7 h Protein: 5 g

        nutrition information is a rough estimate for 1 brownie; does not include toppings.
        adapted from mylittlecelebration

  7. Wildflower

    Food Babe, this recipe sounds fantastic I will have to try it thank you so much.

    Reply
  8. Patricia Knudsen

    Vegan here. Would love it if your site could provide some sort of knowledge when a recipe is vegan or not. This last beet and carrot with the cheese and honey is off my list. … and, it looks so good! Tried to enter my website, but it didn’t take. Here it is: http://www.healedlives.com. It’s to connect those with a disease to those who reversed the same disease with a whole food, plant-based diet and positive mind. Just launched it Christmas Day. Animal stories will upload shortly.

    Reply
  9. celia

    I appreciated your comments on canned beets (all veggies). I love almost all veggies now.

    However, to this day I can only eat baby asparagus due to being forced to eat asparagus in a can as a child. How anyone can call that food I do not know. It looked like something left to die and the smell? The bottom of a urinal in the back of a gas station from the twilight zone. Beets … still cannot do it

    Thankfully young asparagus is not an issue! This salad did give me a great idea for my son who even now in his 20s is challenged due to his super taster palate. Lightly steamed beets would be fantabulous in a smoothy!

    thanks.

    Reply
  10. Yana

    Looks so good. This will be my lunch tomorrow . Thank you for recipe!!!

    Reply
  11. Sally

    Could u use goats cheese instead of Feta?

    Reply
  12. Valerie

    I have a question on the cooking of the beets. I was always taught when you cook beets it turns them to more of a starch instead of the beneficial raw beets. What are your thoughts? Thanks!

    Valerie

    Reply
  13. Rob

    Hello food babe. I have a question. I’ve become somewhat knowledgeable about food especially in our culture and how toxic it is. Do you have a suggestion on how to speak with a daughter about their food choices? Especially when they developing poor eating habits, gaining weight and are away at college and you can’t help them in their choices. (Very sensitive subject) Thanks so much ahead of time I really enjoy your blog. A very concerned father.

    Reply
  14. Robin Fannon

    I absolutely adore beets! I also make roasted beets w/carrot, parsnips, sweet potaotes onion, garlic, hymalayan salt, pepper and whatever fresh herbs I have on hand. Make a big steammy bowl of quinoa, spoon veggies on top and life is very good!! Your the best Vani, love your good works!!

    Reply
  15. Michelle

    My husband and I loved it! Plan to serve at next dinner party.

    Reply
  16. Caitlyn

    Yum!
    We love to get those local beets at the farmers’ market downtown! We simmer them with whatever other local goodies we can find! The beets make a beautiful “pink sauce” which the kids love to add as a dressing to noodles and anything we are eating! Great post Vani! So excited to get creative with our greens again!

    Reply
  17. Susan

    I make a similar recipe and serve them over lentils. So tasty!

    Reply
  18. Gennifer

    I really need to find out if you have researched HERBALIFE products??? I’m not liking the ingredients!! And they say its all organic but there is not where on any of there product that says so or weather it is non GMO… Can you PLEASE let me know…my town is going crazy over this stuff!!!
    Thank you….
    Gennifer

    Reply
  19. GiGi Eats Celebrities

    HOW WEIRD is this? I have NEVER had beets before in my life. That being said, I LOVE all things roasted, so I can only imagine how delicious this is. I especially ADORE roasted butternut squash and brussels sprouts. I went to True Food Kitchen for the FIRST TIME ever today and it was phenomenal! :D

    Reply
  20. Kristin

    Made this today and it was fantastic! Had people over and everyone loved it – even the meat and potatoe guys ;) Thanks for the recipe!

    Reply
  21. Detoxmama

    Sounds delish! Thanks for posting. I do think it’s important to note that these ingredients should be organic. Especially beets which are one of the most highly gm products out there. In fact, i believe that it may be hard to find non-gmo beets these days.

    Reply
  22. Theresa Ulen

    Love all the ideas regarding healthy eating, food choices and especially what NOT to indulge. Keep the education coming, we humankind need this information.

    Reply
  23. Maureen

    Sounds good, but there is no way I could peel and dice that many beets and carrots in 10 minutes!

    Reply
  24. katie

    This looks great! My only change would be to ditch the oil. All oil hurts the lining of the heart and is 100% fat and empty calories. Honestly, you won’t miss it.

    Reply
  25. Roxy

    Thank you:) you make shopping really easy for us by telling us what products are great and what are junk… Love ur site .. Thank you

    Reply
  26. Judy

    sounds delish…………

    Reply
  27. FREDERIC

    Hello. I really wanna try this salad but want to make a big batch for one of my weekly meals. Can I have all component separate and put it together at last minute, each day. Will the roasted beets and carrots last some time in the fridge? Thanks.

    Reply
  28. Carla

    Omg this sounds amazing!!!! I just got fresh organic carrots and arrugula so I have to get some beets and try it.

    Reply
  29. Olivia

    Forget getting someone to eat their greens! I have never liked beets, this is the first recipe that I have tried where I actually LOVED THEM! I even think I may be able to get my husband (who can’t stand beets) to eat it!
    I added in a chopped pear and toasted almonds and it was delicious!! I also used regular red leaf lettuce because that’s all I had. Soooo yummy!

    Reply
  30. Travis

    You are incorrect in your “Silly Putty” article. Not the same thing!!!

    Reply
  31. Shari

    This salad was so DELICIOUS!!!!! Made it tonight for the first time and it is my new favorite salad!!!! Thanks for sharing such yummy recipes!!!!!

    Reply
  32. Breeann

    I had always thought I hated beets – from school cafeteria horrors! We got beets in our co-op food basket, so I tried this recipe. So great! Loved it, definitely will make again.

    Reply
  33. Jessica

    I knew I needed to make a fast and light dinner with one son going to a dance and the other had a baseball game. I had the organic carrots and beets already and found this recipe last night. Chopped everything up in a size that would roast quickly. The only thing I changed was adding some roast chicken breast instead of feta cheese. My two boys loved this salad and ate all the beets and carrots.

    Will do this again!

    Reply
  34. Susan

    I make a very similar dish–I like to season the beets and carrots with dill before I roast them. Then I serve them over lentils with feta or goat cheese. Super tasty!

    Reply
  35. Michelle

    I love beets but my husband hates them. I made this recipe and insisted he try it. He loved it. Now there are two beet lovers in the house.

    Reply
  36. Martha

    I laughed at your comment about canned beets in the school cafeteria. Because of that, I thought I bated beets tor over 50 years. Then I was talked into trying a roasted fresh beet and I loved it. Can’t wait to try this recipe.

    Reply

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