Roasted Beet and Carrot Salad

Roasted beet and carrot salad with pear and hemp heart dressing
Yield: 2

Roasted Beet and Carrot Salad With Pear and Hemp Heart Dressing


  • 2 carrots, cubed
  • 2 beets, peeled and cubed
  • 1/2 cup plus 1 Tbsp olive oil, divided
  • 1 pear, chopped
  • 1/4 cup apple cider vinegar
  • 1 Tbsp hemp hearts
  • Salt and pepper, to taste
  • Honey, to taste (optional)
  • Baby arugula, to garnish
  • 1 Tbsp chopped nuts


  1. Set oven at 425℉, toss beets and carrots in 1 tablespoon olive oil and season, to taste, with salt and pepper, then roast for 20 minutes or until soft. Remove from the oven and allow to cool.
  2. In a blender, combine remaining olive oil, chopped pear, apple cider vinegar and hemp hearts, and blend until smooth. Season, to taste, with salt and pepper and honey, if desired.
  3. Arrange arugula on a plate and top with roasted beets and carrots, drizzle with pear dressing and top with nuts.


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