Roasted Beet & Carrot Salad with Avocado
Elevate your salad game with this vibrant Roasted Beet & Carrot Salad with Avocado. Bursting with earthy roasted vegetables, creamy avocado, and a drizzle of nutty tahini dressing, it’s a feast for the eyes and palate.
This dish seamlessly blends textures and flavors—tender root veggies meet crunchy pepitas and zesty microgreens atop a fresh bed of watercress or arugula. Perfect as a side or light main, it’s a celebration of wholesome ingredients.
For maximum flavor, roast the beets and carrots ahead of time. Assemble with ease, and watch this colorful, nutrient-packed salad become a centerpiece at your table.
Roasted Beet & Carrot Salad with Avocado: Key Ingredients
Beets – Roasted to tender perfection, their earthy sweetness anchors the salad with deep, vibrant flavor.
Carrots – Slightly caramelized in the oven, they bring a hint of natural sweetness and a satisfying bite.
Avocado – Creamy and rich, its buttery texture adds balance to the roasted vegetables.
Tahini Dressing – A luscious, nutty drizzle that ties all the flavors together in harmonious unity.
Pepitas – Toasted for crunch, they provide a delightful contrast and a nutty finish.
Recipe Tips
- Roasting in Advance
For a stress-free salad assembly, roast the beets and carrots a day or two ahead. Store them separately in airtight containers in the fridge to maintain their texture. This not only saves time but also enhances their flavors. - Perfect Avocado Timing
Slice the avocados just before serving to keep them fresh and prevent browning. If you need to prepare them slightly earlier, squeeze some lemon juice over the slices for extra flavor and to retain their vibrant color. - Customizing the Greens and Dressing
Feel free to swap watercress or arugula for your favorite greens, like spinach or kale. Similarly, while tahini dressing is divine, a lemon vinaigrette or creamy yogurt dressing can offer delightful variations to suit your palate.
What to Serve with Roasted Beet & Carrot Salad with Avocado
- Grilled Protein
Pair this salad with grilled chicken, salmon, or tofu. The smoky, charred notes of the protein beautifully complement the earthy roasted vegetables and creamy avocado. - Crusty Bread
Serve alongside a warm slice of crusty artisan bread or sourdough. The bread is perfect for soaking up the nutty tahini dressing and adds a hearty touch to the meal. - Soup Pairing
For a complete and cozy meal, serve this salad with a bowl of roasted tomato soup or creamy butternut squash soup. The warm soup contrasts nicely with the chilled, fresh salad.
FAQ
1. Can I use canned or pre-cooked beets?
Yes, you can use pre-cooked beets to save time. Ensure they are plain and not pickled for the best flavor match with this salad.
2. What’s a good substitute for tahini dressing?
A lemon vinaigrette or creamy avocado dressing works well if you don’t have tahini on hand.
3. How can I store leftovers?
Store the salad components separately in airtight containers for up to 2 days. Avoid slicing avocados until ready to serve.
4. Can I make this salad vegan?
Absolutely! This salad is naturally vegan, as long as the tahini dressing contains no honey or animal-derived ingredients.
Roasted Beet & Carrot Salad with Avocado
Ingredients
- 4 small carrots
- 6 small beets
- 4 avocados sliced
- 1 cup watercress or arugula
- ¼ cup toasted pepitas
- Microgreens
- Tahini dressing
- Extra-virgin olive oil for drizzling
- Sea salt and freshly ground black pepper
Instructions
- Preheat the Oven
- Begin by preheating your oven to 400°F to prepare for roasting the vegetables.
- Roast the Beets
- Individually wrap each beet in a piece of foil after generously drizzling it with olive oil and seasoning it with sea salt and freshly ground black pepper. Arrange the wrapped beets on a baking sheet and roast them for 35 to 60 minutes, depending on their size and freshness, until they become fork-tender. Remove from the oven, unwrap, and allow them to cool. Once cooled, peel off the skins by running them under water and gently sliding off the skin with your hands. Store them in the refrigerator until ready to use, then cut them into halves or quarters.
- Roast the Carrots
- Increase the oven temperature to 450°F. Line a baking sheet with parchment paper and place the carrots on the sheet. Drizzle them with olive oil, sprinkle with salt and pepper, and arrange them evenly. Roast for 15 to 20 minutes until tender, then remove from the oven and slice each carrot in half.
- Assemble the Salad
- Layer the watercress or arugula in a serving dish as the base. Arrange the roasted beets and carrots on top. Drizzle half of the tahini dressing over the salad. Add the sliced avocado, toasted pepitas, and a sprinkle of microgreens as garnishes. Finally, drizzle the remaining dressing over the salad and serve any extra dressing on the side. Adjust the seasoning with additional salt and pepper, if desired.
