Roasted Beet & Carrot Salad with Avocado Dressing
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This Roasted Beet & Carrot Salad is simple to make and has a ton of flavor. Serve as a side or add a protein to make it a healthy meal!
Keeping the salad game strong in the winter can be challenging because our bodies crave warm, comfort food. Well, I’m excited to share a Roasted Beet and Carrot Salad with you that is perfect for this winter season!
This healthy salad is loaded with roasted beets and carrots and topped with a refreshing and nutrient-packed avocado dressing! This would be the type of salad you would be ordering if you were out to eat; it’s that good!
Roasting beets and carrots are super simple and require minimal seasoning: salt and pepper! The only difficult part is cleaning, peeling, and chopping them, but once you have tried roasted beets and carrots, you’ll forget about the prep work.
The dressing is slightly tangy and nutty, and packed with nutrients. The base is avocados, red wine vinegar, olive oil, and hemp hearts! Hemp hearts give it a mildly nutty flavor and a ton of health benefits.
The dressing is super flavorful and pairs very nicely with chili-spiced food: chili-spiced chickpeas, tofu, salmon, or chicken. I highly recommend adding a protein source to make this salad a healthy main meal!
Roasted Beet & Carrot Salad with Avocado Dressing Ingredients:
- Salad Ingredients: carrots, beets, avocado oil, salt, black pepper, and mixed greens.
- Avocado Dressing Ingredients: olive oil, red wine vinegar, hemp seeds, avocado, salt, and black pepper.
Don’t forget to add some toasted almonds for crunch, green onions, and feta cheese or plant-based feta for additional flavor!
We hope you all love this healthy salad! Enjoy!
Need more healthy winter salad recipe ideas? Check out some of our favorites: Kale & Red Quinoa Salad with Lemon Vinaigrette, Roasted Winter Vegetable Buddha Bowl, or our go-to Winter Salad with Tahini Dressing.
If you make this recipe, please share feedback and leave a rating (below). This helps our readers and us. – Thanks! xx Jake & Tracey
Roasted Beet & Carrot Salad with Avocado Seed Dressing
- 2-3 cup mixed greens lettuce
- 8 carrots
- 4 beets
- 2 tbsp avocado oil
- pinch of salt and pepper
- pinch of green onions sliced
- 2 tbsp almonds crushed
- protein of choice chicken, tofu, chickpeas
- 2 tbsp feta cheese
- ⅓ cup olive oil
- ⅓ cup red wine vinegar
- 3 tbsp hemp seeds
- 1 avocado peel and pitted
- pinch of salt and pepper plus more to taste *
- Preheat oven to 435 degrees Fahrenheit and line a baking sheet with foil.
- Clean and peel the carrots and beets. Cut in bite-size pieces and place them on the baking sheet—toss with avocado oil, salt, and pepper. Cover with foil and bake for 25 minutes. Remove foil, toss ingredients with a spoon, and continue roasting for an additional 10-15 minutes, or until fork-tender.
- Make Avocado & Hemp Seed Dressing by adding all ingredients to a blender. Taste and add more salt and pepper, if needed.
- Build the salad by placing greens down, adding the roasted vegetables and optional toppings. Add dressing on top or serve as a side or as a healthy meal.
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