Roasted Beet, Carrot and Chickpea Salad


Roasted beets, carrots and onions are so sweet and delicious that it really doesn’t take much to make a great dish with them. Although you can use any kind of beet in this salad recipe, golden beets tend to be a bit milder in flavour and won’t stain hands, clothes, etc, while you are prepping them. This dish is incredibly simple to make and I recommend it for anyone looking for a quick dinner that they can pack for lunch the next day. Not including roasting time, this recipe took about 15 minutes to prepare (using canned chickpeas) and cost under $8 to make. If you want to make this salad a little heartier, try adding in some scrubbed and quartered red skinned potatoes.


Roasted Golden Beet, Carrot and Chickpea Salad

Makes ~ 2 main servings and ~4 side servings


4-5 medium carrots, cut into 2″ lengths
4-5 golden beets, peeled and cut into half moons
1 tbsp olive oil (for roasting)
1/4 tsp salt (for roasting)
1 28oz can salt free chickpeas or 2 cups cooked chickpeas, drained
1 small red onion, sliced
1 bunch Italian parsley leaves, coarsely chopped
Juice of 1 large lemon
1 tbsp Dijon mustard
5 small garlic cloves, minced
1/4 cup olive oil
Black pepper (to taste)


  1. Preheat oven to 400 F. Toss sliced carrots, beets, and onion with 2 tbsp olive oil and salt to taste.
  2. Spread in a single layer in baking dish and roast until tender and beginning to brown ~40 minutes.
  3. Meanwhile, to make dressing mix lemon juice, mustard, garlic, and 1/4 cup olive oil in a small bowl. Whisk until combined.
  4. In a medium bowl, combine roasted carrots, beets, onions, chickpeas, and parsley. Pour vinaigrette over salad mixture and toss to combine. You can use as much or as little of the dressing as you like.
  5. Add black pepper to taste. Serve the salad warm.

9 thoughts on “Roasted Beet, Carrot and Chickpea Salad

  1. I love this! I am writing vegetarian recipe round ups on my blog in 2018 (to encourage people to try meatless monday) and would love to feature you. You can check out my blog (for beginner environmentalists) at Is it alright if I share this link to your recipe?

  2. This was delicious! I made this last summer and it was a big hit. The dressing alone is worth making to go on salads, etc. I’m making it again, but grocery store didn’t have golden beets this week, so I bought purple beets. Do you think it’ll be as tasty?

    1. I’ll Definitely give it a shot!!!
      Thanks pointing out various different beetroots too!!!!
      Normallly use purple which stains the hands.

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