De Ma Cuisine



March 2014



Roasted Beet and Carrot Salad – For Genevieve

Written by , Posted in Appetizers, Dairy-Free, Dinner, Fruit, Gluten Free, Lunch, Quick and Easy, Roasting, Salads, Sides, Vegetables, Vegetarian

RoastedBeetCarrotSalad8A long long time ago, I asked a few friends to spread the word about my new blog. Two and a half years later, I’m finally finishing up with what I’d promised in return: a dish made up with them in mind.

Last, but definitely not least, Genevieve.

My friend Gen loves food, especially the healthy and delicious kind. I came up with this pretty little salad for her because it’s something I could totally see her making.


Beets and carrots are thinly sliced and roasted.




A quick dressing is whisked together.


An orange is segmented and walnuts are chopped.


Seems like the perfect meal for a busy Natural Chef.

I’d rather have shared it with Gen. But, like many friends, she lives far away.

So I had to eat it all myself.

I was almost too pretty to eat. Almost.


Do not attempt to make or eat this salad while wearing white. You will probably be sorry. I was not wearing white, but I still made a mess. Sorrynotsorry.

Happy Eating!

Roasted Beet and Carrot Salad

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 2-4

Roasted Beet and Carrot Salad


  • 2 beets, peeled and thinly sliced
  • 4 carrots, thinly sliced
  • 2 t olive oil
  • to taste salt
  • to taste pepper
  • 2 oranges, segmented
  • 1/4 C walnuts, chopped
  • dressing: 1-2 cloves garlic, minced
  • pinch ginger
  • to taste salt
  • to taste pepper
  • 1/4 t dried thyme
  • 1/2 t dijon mustard
  • 1 T balsamic vinegar
  • 1 1/2 T lemon juice
  • 1 T honey
  • 2 T olive oil


  1. Pre-heat oven to 375F.
  2. Toss beets and carrots with 2 t olive oil, and some salt and pepper. Place on a baking sheet and bake at 375F for 10-20 minutes, or until beets are slightly crispy and tender. Remove from oven and cool.
  3. Whisk together dressing ingredients, streaming olive oil in last.
  4. Arrange beets, carrots, and orange segments on a serving platter. Sprinkle with walnuts. Drizzle with dressing. Serve immediately.


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