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Weekly CSA Recipe: Roasted Carrot and Beet Salad with Citrus Vinaigrette

Say goodbye to winter produce with this springtime salad.

March 31, 2017

Weekly CSA Recipe

Seasonal eating, in a nutshell: kale, Swiss chard, spinach, collard greens, and mustard greens, for days and weeks and months. And then, just when you think you can’t eat another hearty winter sandwich, wintertime frittata, or bowl of beans and greens, it’s gone. Suddenly, farmers’ market tables and Tucson CSA bins are filled with springtime’s best: tender carrots, baby beets, turnips, broccoli, and green garlic. And everything is new again. Eating within the confines of a season is challenging, rewarding, and inspiring. I was inspired by the fresh crops of spring to create this sweet Roasted Carrot and Beet Salad with Citrus Vinaigrette.

The sweet carrots, which are tossed in a bit of honey, caramelize in the oven until they’re perfectly tender. Served alongside sweet, earthy beets, they scream gently whisper, “spring.”

And, because sudden breakups are often difficult (and eating seasonally isn’t), I incorporated some winter produce (arugula and citrus) into this Roasted Carrot and Beet Salad. This salad is essentially the best of winter and spring: light, peppery arugula topped with caramelized carrots, sweet beets, creamy goat cheese, and buttery pecans. Then, because I can’t quite let go of the fact that the end of citrus season is upon us, the whole delicious mess is tossed in a simple Meyer lemon vinaigrette. Oh, my, it’s so good.

This Roasted Carrot and Beet Salad would make the perfect lunch salad, side salad, or Easter brunch salad. As much as any salad can, this Roasted Carrot and Beet Salad represents a sweet goodbye to winter and a welcoming hello to spring.

Roasted Carrot and Beet Salad with Citrus Vinaigrette
Print Recipe
Servings Prep Time
2 People 20 minutes
Cook Time
45 minutes
Servings Prep Time
2 People 20 minutes
Cook Time
45 minutes
Roasted Carrot and Beet Salad with Citrus Vinaigrette
Print Recipe
Servings Prep Time
2 People 20 minutes
Cook Time
45 minutes
Servings Prep Time
2 People 20 minutes
Cook Time
45 minutes
Ingredients
Salad
Citrus Vinaigrette
Servings: People
Instructions
  1. Heat the oven to 400 degrees F.
  2. Place the beets in an 8x8 baking dish and fill the dish with one inch of water. Cover the dish with foil. Roast the beets for 40 minutes to an hour, until they are fork-tender. Allow the beets to cool before gently peeling the skins with your fingers. Once the beets have been peeled, slice them into 1/2" thick rounds or wedges.
  3. Lay the carrots on a large baking sheet and toss with olive oil and sea salt. Roast for 20 minuts, flipping halfway through. Toss with honey and roast for an additional 5-10 minutes, until the carrots are tender and golden brown.
  4. Meanwhile, make the vinaigrette. Whisk together the lemon juice, olive oil, honey, salt, and pepper.
  5. In a salad bowl, toss together arugula, roasted carrots, beets, and the citrus vinaigrette. Crumble the goat cheese over the salad and top with pecans.
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