Roasted Beet & Carrot Salad with Balsamic Dijon Vinaigrette
This vibrant salad brings together earthy roasted vegetables, fresh greens, and a bright vinaigrette made with our Balsamic Dijon Mustard. The beets and carrots caramelize in the oven, the arugula adds a peppery lift, and the vinaigrette ties everything together with a balance of citrus, honey, and bold balsamic depth. It’s a colorful side dish that fits any season and pairs beautifully with grilled meats, roasted chicken, or a simple lunch spread.
Serves: 4
Prep Time: 10 minutes
Cook Time: 30–35 minutes
Ingredients
For the salad
- 10–12 small golden beets, halved
- 1 bunch tricolor carrots, peeled and chopped
- 2 Tbsp avocado oil (or olive oil)
- Salt, to taste
- Garlic powder, to taste
- 4 cups arugula
- 1 Tbsp hemp hearts
For the Balsamic Dijon Vinaigrette
- Juice of 2 lemons
- ¼ cup extra-virgin olive oil
- 2 Tbsp honey
- 1 garlic clove, minced
- 1–2 tsp New Canaan Farms Balsamic Dijon Mustard
- Pinch of salt
Serve With: Grilled chicken, roasted pork, or salmon. For a heartier meal, add quinoa or farro.
Directions
- Roast the vegetables: Preheat the oven to 375°F. Toss the beets and carrots with avocado oil, salt, and garlic powder. Spread onto a baking sheet and roast for 30–35 minutes, or until golden and tender.
- Make the vinaigrette: While the vegetables roast, add the lemon juice, olive oil, honey, garlic, and Balsamic Dijon Mustard to a small jar. Season with a pinch of salt, seal, and shake until smooth and emulsified. Let it rest while the vegetables finish roasting.
- Assemble the salad: Add the arugula to a large bowl. Top with the warm roasted beets and carrots. Drizzle with as much vinaigrette as you like and toss gently to combine.
- Finish and serve: Sprinkle with hemp hearts. Serve warm or at room temperature.
Storage Tip: Store components separately. Keep the vinaigrette refrigerated for up to 1 week and shake before using.