Easy Thanksgiving Salads Good Enough to Outshine Other Sides

9/10 Previous Next

© DronG/Shutterstock

Carrot and Beetroot Salad

This warm and comforting salad is a beautiful blend of earthy, roasted vegetables, creamy feta, and crunchy hazelnuts, creating a perfect balance of flavors and textures. Carrots and beetroot are baked until tender and slightly caramelized, then tossed with crumbled feta and roasted hazelnuts. It’s a hearty and flavorful addition to any meal, especially when served warm on a cool day.

Ingredients (for 4-6 servings):

For the Salad:

• 4 medium carrots, peeled and sliced into thin sticks
• 2 medium beetroots, peeled and cut into wedges
• 2 tbsp olive oil
• Salt and pepper, to taste
• 3 oz feta cheese, crumbled
• ¼ cup roasted hazelnuts, roughly chopped
• 2 cups arugula or mixed greens (optional)

For the Dressing:

• 1 tbsp balsamic vinegar
• 2 tbsp extra virgin olive oil
• 1 tsp maple syrup or honey
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Place the carrots and beetroot on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat evenly. Bake for 25-30 min., or until vegetables are tender and lightly caramelized. Let cool slightly.
2. In a small bowl, whisk together balsamic vinegar, olive oil, maple syrup, salt, and pepper to make the dressing.
3. Place the roasted carrots and beetroot in a serving bowl, adding arugula or mixed greens if using. Drizzle with the dressing and gently toss to combine.
4. Top with crumbled feta and roasted hazelnuts, adding more salt and pepper if desired.