Roasted Beet & Carrot Salad with Goat Cheese and Walnuts

Roasted Beet & carrot Salad with Goat Cheese and Walnuts 

Prep Time: 15 minutes
Cook Time: 35–40 minutes
Servings: 4–6

Ingredients 

• 2 medium beets, peeled and sliced
• 2 large carrots, sliced
• 1–2 medium sweet potatoes, peeled and sliced
• 2 tablespoons olive oil
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon dried thyme
• 4 oz goat cheese or feta cheese, crumbled
• ½ cup walnuts, roughly chopped
• 1 tablespoon fresh parsley or thyme, chopped

Optional Honey Lemon dressing

• 2 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon honey
• Pinch of salt
• Pinch of black pepper

Instructions 

1. Preheat the oven to 400°F (200°C). Lightly grease a large baking sheet or line it with parchment paper.
2. Peel the beets and sweet potatoes, then slice them into evenly sized pieces. Slice the carrots into similar-sized rounds or diagonal pieces so everything cooks evenly.
3. Arrange the beets, carrots, and sweet potatoes on the prepared baking sheet.
4. Drizzle the vegetables with olive oil. Sprinkle with salt, black pepper, and dried thyme.
5. Toss gently until all the vegetables are evenly coated with the oil and seasonings. Spread them into a single layer, leaving a little space between the pieces.
6. Roast for 30–40 minutes, turning the vegetables halfway through cooking. Continue roasting until they are fork-tender with lightly browned and caramelized edges.
7. Remove the roasted vegetables from the oven and allow them to cool for about 5–10 minutes.
8. Transfer the vegetables to a large serving platter or salad bowl.
9. Scatter the crumbled goat cheese or feta evenly over the roasted vegetables.
10. Sprinkle the chopped walnuts and fresh parsley or thyme over the top.
11. For the optional dressing, whisk together olive oil, lemon juice, honey, salt, and black pepper until combined.
12. Drizzle the dressing lightly over the salad just before serving.
13. Serve the salad warm or at room temperature.

Tips 

For extra flavor, toast the walnuts in a dry skillet for 2–3 minutes before adding them to the salad. Goat cheese gives the salad a creamy, tangy flavor, while feta creates a slightly saltier finish.

You can also add baby spinach, arugula, dried cranberries, or sliced apple for extra texture and freshness.

This salad pairs beautifully with grilled chicken, roasted meat, salmon, or crusty bread.