The wonderful flavor is etched in my mind and I am craving a salad that it would be almost impossible for me to ever enjoy again. The setting was the Woodward Table in Washington DC and we were celebrating my daughter receiving her Master’s degree.
I loved that carrot and beet salad so much—and yet, some 1000 miles lay between me and that delightful dish. Now I am home and as we often do, the flavors enjoyed while traveling are serving as the inspiration for new recipes. So now, I am making what I think is a great carrot and beet salad and I couldn’t wait to share this recipe with you.
We had researched restaurants for our celebration and chose one, based on a list of the best—and we were not disappointed. The graduation was special and the evening was memorable. Everything about the restaurant was wonderful, but their beet and carrot salad was perfect.
I love to add roasted beets to salads and do so often and yet, had never combined both roasted beets and carrots in a starring role as the salad. For this one, I added a simple orange-balsamic vinaigrette and loved the result.
Do not misunderstand, it is not the Woodward Table salad. Not at all. But this time of year, when the markets are featuring beets, carrots and arugula, it is a delightful, fun and tasty recipe that I am making again and again. The colors alone shout out to the season and the fresh flavors are spot-on.
Please give this salad combo a try—and let me know if the flavors and colors capture you, too.
Roasted Beet and Carrot Salad
4 medium beets, about 3/4 pound, scrubbed and leaves trimmed leaving about 1 inch of stems
6 medium carrots, about 1 pound, peeled and cut in half lengthwise and crosswise
2 tablespoons olive oil, divided
Salt and pepper to taste
1 navel orange, peeled and cut into sections
2 cups fresh arugula
Orange Balsamic Vinaigrette
1/3 cup orange juice
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1 tablespoon honey
1 clove garlic, minced
1 tablespoon minced fresh thyme
Salt and pepper, to taste
Preheat oven to 400°F. Line two 8 to 9 inch cake pans or pie plates with aluminum foil and spray with nonstick spray.
Place beets in a plastic zip-top bag. Drizzle with 1 tablespoon oil and season with salt and pepper. Seal and massage to coat the beets evenly. Pour beets onto one prepared pan. Place carrots in the plastic zip-top bag. Drizzle with remaining 1 tablespoon oil and season with salt and pepper. Seal and massage to coat the carrots evenly. Pour carrots onto the other prepared pan. Roast vegetables, uncovered, until just tender; about 35 to 45 minutes for the carrots (stirring carrots midway through the baking time) and 1 hour 10 minutes to 1 hour 20 minutes for the beets. Allow vegetables to cool.
Use the tip of a knife to peel the beets. Cut beets and carrots into strips about 1/4 to 1/2 inch thick and about 2 inches long. Place cut vegetables and orange wedges in a mixing bowl.
For vinaigrette, whisk together all ingredients. Pour vinaigrette over vegetable mixture in bowl and toss to coat evenly.
Arrange arugula on salad plates. Use a slotted spoon to lift vegetables and oranges out of liquid and arrange over arugula. Drizzle collected juice and vinaigrette mixture over salads.
Makes 4 servings.
Tips:
Top salad with crumbled goat cheese and/or toasted walnuts or hazelnuts.
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