Spicy Beet And Carrot Salad Recipe

Name: Spicy Beet And Carrot Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: olive oil cooking spray; 1 pound carrots - peeled and cut into 1/2-inch pieces; 1 onion, cut into 1/2-inch pieces; 1 pound beets - peeled and cut into 1/2-inch pieces; 1 tablespoon honey; 1/4 teaspoon ground dried chipotle pepper; 1 teaspoon Dijon mustard; 1 tablespoon olive oil; 1/2 cup brewed black tea; 2 teaspoons apple cider vinegar; 1/8 teaspoon sea salt; 5 cups arugula; 2 1/2 ounces crumbled goat cheese

Servings: persons

olive oil cooking spray
1 pound carrots - peeled and cut into 1/2-inch pieces
1 onion, cut into 1/2-inch pieces
1 pound beets - peeled and cut into 1/2-inch pieces
1 tablespoon honey
1/4 teaspoon ground dried chipotle pepper
1 teaspoon Dijon mustard
1 tablespoon olive oil
1/2 cup brewed black tea
2 teaspoons apple cider vinegar
1/8 teaspoon sea salt
5 cups arugula
2 1/2 ounces crumbled goat cheese

1
Preheat oven to 450 degrees F (230 degrees C). Spray a 9x13-inch roasting pan with cooking spray.
2
Place the carrots and onion on one side of the pan, and the beets on the other side. Spray the vegetables with cooking spray. Cover pan with aluminum foil.
3
Roast the vegetables in the preheated oven for 20 minutes, then uncover pan and roast until browned and tender, about 20 more minutes.
4
Whisk together the honey, ground chipotle pepper, Dijon mustard, olive oil, tea, apple cider vinegar, and salt until the mixture is smooth and the salt has dissolved. Place the roasted carrots, onion, and beets into a large bowl, and pour the dressing over the vegetables. Gently toss vegetables to coat with dressing.
5
To serve, place 1 cup of arugula on each of 5 salad plates, then top with 1 cup of the dressed vegetables and 1/2 ounce of goat cheese.

174

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: olive oil cooking spray, 1 pound carrots - peeled and cut into 1/2-inch pieces, 1 onion, cut into 1/2-inch pieces, 1 pound beets - peeled and cut into 1/2-inch pieces, and more.

Yes, Spicy Beet And Carrot Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Spicy Beet And Carrot Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions