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Recipe

Roasted Beet and Carrot Salad with Aged Gouda and Sunflower Seeds

Scott Phillips

Servings: 2 as a main course, 4 as a side dish

Winter salads can be just as gorgeous and colorful as summer ones. Case in point: this combination of sweet red and yellow beets, carrots, and hearty greens. To prevent the red beets from bleeding onto the golden ones, roast them on a separate sheet pan.

Customize your own recipe: Create Your Own Hearty Roasted Vegetable Salad

Ingredients

For the salad

  • 3/4 lb. peeled carrots, cut into 3/4-inch chunks
  • 1/2 lb. golden beets, trimmed and cut into 3/4-inch wedges
  • 1/2 lb. red beets, trimmed and cut into 3/4-inch wedges
  • 2 Tbs. extra-virgin olive oil
  • Kosher salt
  • 2 lightly packed cups baby arugula
  • 2 lightly packed cups torn radicchio (tear into bite-size pieces)
  • 1/3 to 2/3 cup diced aged Gouda
  • 1/4 cup toasted sunflower seeds

For the vinaigrette

  • 1/4 cup grapeseed oil
  • 1/3 cup thinly sliced scallions
  • Kosher salt
  • 1/2 to 1-1/2 tsp. chopped fresh ginger
  • 2 Tbs. rice vinegar
  • 1 Tbs. honey
  • 1 Tbs. fresh lemon juice; more to taste
  • 1/2 to 1 tsp. finely grated lemon zest
  • 1 to 2 tsp. finely chopped fresh mint
  • 1 tsp. Dijon mustard
  • Freshly ground black pepper

Nutritional Information

      Calories (kcal) : 350
      Fat Calories (kcal): 220
      Fat (g): 24
      Saturated Fat (g): 4
      Polyunsaturated Fat (g): 13
      Monounsaturated Fat (g): 6
      Cholesterol (mg): 15
      Sodium (mg): 780
      Carbohydrates (g): 30
      Fiber (g): 8
      Protein (g): 8

Preparation

Roast the vegetables

  • Position racks in the upper and lower thirds of the oven and heat the oven to 450°F.
  • In a large bowl, toss the carrots and golden beets with 1 Tbs. of the oil and 1/2 tsp. salt. Transfer to a large rimmed heavy-duty baking sheet. Spread into a single layer.
  • In another large bowl, toss the red beets with the remaining 1 Tbs. of oil and another 1/2 tsp salt. Transfer to another large rimmed heavy-duty baking sheet. Spread into a single layer.
  • Roast the vegetables, flipping with a spatula halfway through and rotating the baking sheets, until browned and tender, 20 to 25 minutes. Let cool for a few minutes on the sheets. Transfer to a large bowl.

Make the vinaigrette

  • Heat the oil in a 8-inch skillet over medium heat. Add the scallions and a pinch of salt and cook, stirring occasionally, until softened and lightly browned, 2  to 4 minutes. Add the ginger and cook, stirring, until fragrant and softened, about 15 seconds. Remove from the heat. Let the oil cool for 3 to 5 minutes.
  • Meanwhile, in a small heatproof bowl, whisk the vinegar, honey, lemon juice, zest, mint, mustard, 1/4 tsp. salt, and several grinds of fresh pepper. Whisk the warm oil into the vinegar mixture until emulsified.
  • Season to taste, adding more lemon juice, salt, or pepper as needed.

Assemble the salad

  • In a large bowl, combine the arugula and radicchio. Lightly season the greens with salt and then drizzle with 2 Tbs. of the warm vinaigrette. Toss, taste, and add a little more dressing, if necessary. Arrange the greens on a platter or plates.
  • Season the roasted vegetables with a pinch more salt, and dress them lightly with 1 to 2 Tbs. of the remaining vinaigrette. Scatter over the greens, then top with the Gouda and sunflower seeds. Serve right away, passing the remaining dressing at the table.

Reviews

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Reviews

  • paintmonger | 03/22/2016

    I've been slowing building up a collection of 'make ahead' recipes and this is now in my top 5 favorites! Delicious and beautiful. It's so nice to have some color on the table during the dreary winter months.

  • siriius | 05/03/2015

    Delicious and such a gorgeous presentation!

  • Nightrider | 02/21/2015

    Very tasty combination of flavours! I really enjoyed the dressing. I will likely make this again.

  • SMS2410 | 01/23/2015

    This salad was one of the best salads we have had in a long time. Just wonderful, the flavors came together perfectly

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