Sweet roasted beets and carrots meet creamy goat cheese, toasted almonds, and a maple vinaigrette in this colorful side dish.
Roasted Beets & Carrots At A Glance
- ⏱ Ready In: 45–55 minutes (mostly hands-off)
- 🍽 Serves: 4
- 🌱 Diet: Vegetarian, Gluten-Free
- 💪 Nutrition Highlights: Good source of fiber and folate, with plant-based protein from the almonds
- 🥕 Main Ingredients: Beets, carrots, goat cheese, mint, parsley, almonds
- 🔥 Flavor Profile: Earthy, herby, tangy, lightly sweet
- 🧊 Meal-Prep Friendly: Roast the veggies up to 2 days ahead and keep everything separate until serving
- Best Served With: Grilled chicken, lamb, or as part of a bigger spread
If you’re looking for a new veggie side dish that’s a little more fun than the usual steamed or plain roasted vegetables, this is it. Roasting the beets and carrots together brings out this deep caramelized sweetness, and then the mint, parsley, goat cheese, and almonds turn it from “roasted veggies” into a fabulous salad side dish.
The maple vinaigrette is the finishing touch. It’s got just enough tang from the apple cider vinegar and Dijon to balance the sweetness of the vegetables and the syrup. You can serve it warm or cold, and you can roast the veggies ahead of time.
👩🍳 You might also like these recipes:
→ Beets with Shallot Vinaigrette
→ Ukrainian Beet and Potato Salad
→ Maple Glazed Carrots
→ Simple Roasted Beets
→ Moroccan Beet & Carrot Salad
→ Borscht Soup
What You’ll Need
Here is what you’ll need for this roasted beets and carrots dish. Find the full measurements in the recipe card below.
Roasted Vegetables
- Beets — the earthy, sweet base of the dish. Look for ones that are firm and roughly the same size so they cook evenly.
- Carrots — add color contrast and a milder sweetness that balances the beets.
- Olive oil — helps everything caramelize instead of steam.
- Salt and black pepper
Salad Add-Ins
- Fresh mint — brightens up the whole dish. Swap in thyme if you want something more savory.
- Fresh parsley
- Goat cheese — adds a creamy, tangy contrast. Feta works well too if you want something saltier.
- Toasted slivered almonds — for crunch. Walnuts or pecans are a good swap.
Maple Vinaigrette
- Olive oil
- Apple cider vinegar — for tang
- Pure maple syrup — balances the acidity
- Dijon mustard — helps everything emulsify
- Salt and black pepper
How To Make Roasted Beets and Carrots
Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make this dish.
- Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- Toss the beets and carrots with olive oil, salt, and pepper, then spread them out in a single layer so they roast rather than steam.
- Roast for 30–40 minutes, stirring once halfway, until the carrots are lightly caramelized and the beets are fork-tender. Let cool slightly.
- Transfer the warm vegetables to a serving bowl and add the mint, parsley, goat cheese, and almonds.
- Whisk together the olive oil, apple cider vinegar, maple syrup, and Dijon mustard until emulsified.
- Drizzle the vinaigrette over the salad and toss gently. Taste, adjust the seasoning, and serve warm or at room temperature. Serve it in a salad bowl or on a flat plate for a more restaurant-quality side dish.
Recipe Tips
- Cut the beets into even pieces so they all cook at the same rate. Larger beets may need closer to 40 minutes.
- Let the vegetables cool slightly before adding the goat cheese so it doesn’t melt into a puddle.
- Storage: keeps in an airtight container in the fridge for up to 3 days. Store the vinaigrette separately and toss just before serving.
- Make-ahead: roast the vegetables and make the vinaigrette up to 2 days in advance, then assemble right before serving.
- Swap goat cheese for feta if you want something saltier, or swap the almonds for walnuts or pecans.
- Add a handful of arugula or baby spinach to turn this into more of a full salad.
Serving Suggestions
This one works well as a side alongside roast chicken, lamb, or a simple piece of grilled fish. It’s also a solid addition to a holiday table since it holds up at room temperature. If you want to make it more of a main, serve it over a bed of arugula with some extra crumbled cheese on top.
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Sweet roasted beets and carrots tossed with fresh herbs, goat cheese, toasted almonds, and a tangy maple vinaigrette for a spectacular vegetable side dish. Find step-by-step photos below and more recipe tips above.
Ingredients
Roasted Vegetables
- 3 medium beets about 1 lb / 450 grams, peeled and cut into ½-inch wedges
- 3–4 medium carrots about 12 oz / 340 grams, peeled and sliced on the diagonal
- 1 tablespoon olive oil 15 ml
- Salt and black pepper to taste
Salad Add-Ins
- ¼ cup finely chopped fresh mint 10 grams
- ¼ cup finely chopped fresh parsley 15 grams
- ⅓ cup goat cheese, crumbled 75 grams
- ¼ cup toasted slivered almonds 25 grams
Maple Vinaigrette
- 2 tablespoons olive oil 30 ml
- 1 tablespoon apple cider vinegar 15 ml
- 1 tablespoon pure maple syrup 20 grams
- 1 teaspoon Dijon mustard 5 grams
- Salt and black pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
- Add the beets and carrots to the baking sheet. Drizzle with olive oil, season generously with salt and pepper, and toss to coat. Spread into an even layer so the vegetables roast rather than steam.
- Roast for 30–40 minutes, stirring once halfway through, until the carrots are lightly caramelized and the beets are fork-tender. Remove from the oven and let cool slightly.
- Transfer the warm roasted vegetables to a serving bowl. Add the mint, parsley, goat cheese, and toasted almonds.
- In a small bowl or jar, combine the olive oil, apple cider vinegar, maple syrup, and Dijon mustard.
- Whisk vigorously, or shake in a sealed jar, until fully emulsified and slightly thickened.
- Drizzle the vinaigrette over the salad and toss gently, being careful not to break up the vegetables too much. Taste and adjust seasoning if needed. Serve warm or at room temperature.
- Serve it in a salad bowl or on a flat plate for a more restaurant-quality side dish.
Notes
Important Ingredient Tips: Cut the beets into evenly sized pieces so they cook at the same rate as the carrots. Larger beets may need an extra 5–10 minutes.
Key Recipe Tips: Let the vegetables cool slightly before adding the goat cheese to keep it from melting. Toss the vinaigrette in right before serving for the best texture.
Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days. Keep the vinaigrette separate and add it just before eating.
Make-Ahead Tips: Roast the vegetables and make the vinaigrette up to 2 days ahead. Assemble just before serving.
FAQs:
What will I need to complete this recipe?
Beets, carrots, olive oil, salt, pepper, mint, parsley, goat cheese, slivered almonds, apple cider vinegar, maple syrup, and Dijon mustard, plus a large rimmed baking sheet, parchment paper, a mixing bowl, and a small jar or bowl for the dressing.
How can I store this?
Keep leftovers in an airtight container in the fridge for up to 3 days. Store the vinaigrette separately and toss just before serving, bringing everything to room temperature first.
What substitutions can I make?
Swap goat cheese for feta for a saltier finish, use walnuts or pecans instead of almonds, try thyme instead of mint for a more savory profile, or add arugula or baby spinach to bulk it up into a larger salad.
Can I make this ahead of time?
Yes. Roast the vegetables up to 2 days in advance and refrigerate, and make the vinaigrette ahead as well. Assemble just before serving for the freshest texture.
Nutrition
Calories: 245kcal | Carbohydrates: 16g | Protein: 7g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 9mg | Sodium: 167mg | Potassium: 453mg | Fiber: 4g | Sugar: 10g | Vitamin A: 8295IU | Vitamin C: 12mg | Calcium: 88mg | Iron: 2mg
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