If you’re looking for a vibrant, comforting side that’s both healthy and bursting with flavor, the Roasted Beets and Carrots with Maple Vinaigrette Recipe is an absolute winner. This recipe highlights the natural sweetness of root vegetables, enhanced by a luscious maple vinaigrette that perfectly balances tang and earthiness. Whether you’re cooking for family or guests, this dish brings beautiful colors and mouthwatering taste to the table with every bite.
Ingredients You’ll Need
This recipe relies on simple, wholesome ingredients that come together to create layers of taste and texture. Each component plays a crucial role: the beets provide an earthy sweetness, carrots add a tender crunch, and the maple vinaigrette ties everything together with a subtle zing.
- 4 beets, trimmed with 1 inch stem remaining: Fresh beets are essential for their deep color and naturally sweet flavor.
- 2 cups carrots, peeled and sliced: Carrots add a lovely sweetness and vibrant orange hue to the dish.
- 2 tablespoons olive oil: Helps beautifully roast the vegetables and brings out their caramelized edges.
- Salt and pepper, to taste: Basic seasonings to enhance every flavor in the dish.
- Freshly chopped parsley, for garnish (optional): Adds a fresh, herbal brightness and a pop of color.
- 2 tablespoons maple syrup: The star ingredient in the vinaigrette, offering a deep, natural sweetness.
- 1 tablespoon Dijon mustard: Provides a tangy punch and helps emulsify the vinaigrette.
- 2 tablespoons Champagne vinegar: Brings a light acidity that perfectly balances the maple syrup’s sweetness.
How to Make Roasted Beets and Carrots with Maple Vinaigrette Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 425°F (220°C). Lightly coat the beets with olive oil and wrap them tightly in aluminum foil, which locks in moisture and helps them roast evenly. Arrange the wrapped beets on one half of a foil-lined baking sheet. On the other half, place your sliced carrots and drizzle them with olive oil to ensure they roast to tender, caramelized perfection.
Step 2: Roast the Vegetables
Pop the baking sheet into the oven. Roast the carrots for 30 minutes, giving them enough time to develop a delicious caramelized crust. Then remove the carrots while letting the beets continue roasting for about 30 more minutes. The beets should be fork-tender and juicy after approximately one hour of roasting.
Step 3: Cool and Prepare Beets
Once roasted, allow the beets to cool slightly for about 10 minutes. The skins will slip off effortlessly with the help of a paring knife—no rubbing needed. After peeling, discard the stems, then slice the beets into ½-inch rounds, cutting each in half to manage bite-sized pieces. This prepping step sets the stage for the perfect texture in your final salad.
Step 4: Make Maple Vinaigrette
In a small bowl, whisk together maple syrup, Dijon mustard, and Champagne vinegar until you achieve a smooth, emulsified vinaigrette. This dressing is where the magic happens—it adds a perfect balance of sweetness, acidity, and richness that makes these roasted veggies stand out.
Step 5: Toss and Serve
Place the warm roasted beets and carrots in a serving bowl. Season generously with salt and pepper, then pour over the maple vinaigrette. Toss everything gently so each piece is beautifully coated in that gorgeous dressing. Finish with a sprinkle of freshly chopped parsley for color and freshness, and serve right away to enjoy the dish at its best.
How to Serve Roasted Beets and Carrots with Maple Vinaigrette Recipe
Garnishes
To elevate this dish even more, freshly chopped parsley is a lovely, subtle topping that adds brightness and visual appeal. You can also try toasted nuts like walnuts or pecans for a crunchy contrast, or crumbled goat cheese for a creamy, tangy twist. Each garnish brings its own personality to the Roasted Beets and Carrots with Maple Vinaigrette Recipe.
Side Dishes
This recipe pairs wonderfully with hearty mains like roast chicken, grilled salmon, or even a savory lentil stew. The natural sweetness and acidity cut through rich flavors, making it a crowd-pleasing accompaniment. Try it alongside a grain salad or creamy mashed potatoes to create a balanced and colorful meal.
Creative Ways to Present
For a stunning presentation, serve the roasted vegetables on a platter with microgreens and edible flowers for a pop of color and elegance. Alternatively, layer them in a Mason jar for a pretty portable salad, perfect for picnics or potlucks. Mixing in some cooked quinoa or farro transforms it into a wholesome main dish while still showcasing the Roasted Beets and Carrots with Maple Vinaigrette Recipe’s fantastic flavors.
Make Ahead and Storage
Storing Leftovers
This dish keeps well for up to 3 days in the refrigerator when stored in an airtight container. The flavors actually deepen and meld together overnight, so leftovers can be even more delicious! Just be sure to store the maple vinaigrette separately if you prefer to maintain a fresher dressing texture.
Freezing
While roasted beets and carrots can be frozen, it’s best to freeze them without the vinaigrette to preserve their texture. Place them in a freezer-safe container or bag for up to 3 months. When ready to eat, thaw overnight in the fridge and dress with freshly made maple vinaigrette for the freshest taste.
Reheating
To reheat, gently warm the roasted vegetables in a low oven or on the stovetop. Avoid microwaving if possible, as it can affect texture. Once warmed, toss with maple vinaigrette and garnish as usual. This step helps bring back the comforting warmth and enhances the overall eating experience.
FAQs
Can I use pre-cooked or canned beets for this recipe?
While pre-cooked or canned beets can save time, roasting fresh beets brings out a richer, more complex flavor and better texture for this recipe.
Is there a substitute for Champagne vinegar in the vinaigrette?
Yes! You can use white wine vinegar or apple cider vinegar as alternatives that provide similar acidity without overpowering the maple syrup’s sweetness.
Can this recipe be made vegan?
Absolutely! This Roasted Beets and Carrots with Maple Vinaigrette Recipe is already vegan-friendly as it contains no animal products.
What’s the best way to peel beets after roasting?
Once cooled, beet skins slip off easily by rubbing with your hands or gently using a paring knife. This method requires no peeling before roasting and minimizes mess.
Can I prepare this recipe ahead for a party?
Yes, you can roast the beets and carrots earlier and keep them refrigerated. Just prepare the vinaigrette and toss everything together right before serving for the freshest flavors.
Final Thoughts
There’s something truly special about the Roasted Beets and Carrots with Maple Vinaigrette Recipe that makes it a go-to for effortlessly elevating any meal. It’s simple, wholesome, and absolutely bursting with color and flavor. I wholeheartedly encourage you to try this recipe soon—you might just discover your new favorite side dish to share with friends and family!
Print
Roasted Beets and Carrots with Maple Vinaigrette Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
This vibrant Roasted Beets and Carrots recipe features tender, naturally sweet roasted root vegetables drizzled with a tangy maple vinaigrette. Perfect as a flavorful side dish, this recipe highlights the caramelized notes of roasted beets and carrots enhanced by a simple but delicious dressing made with maple syrup, Dijon mustard, and Champagne vinegar. Garnished with fresh parsley, it’s a wholesome, colorful addition to any meal.
Ingredients
Vegetables
- 4 beets, trimmed with 1 inch stem remaining
- 2 cups carrots, peeled and sliced
For Roasting
- 2 tablespoons olive oil
- Salt and pepper, to taste
Maple Vinaigrette
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
- 2 tablespoons Champagne vinegar
Garnish
- Freshly chopped parsley, for garnish (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 425°F (220°C). Lightly coat the beets with olive oil and wrap them tightly in aluminum foil. Arrange the wrapped beets on one side of a foil-lined baking sheet.
- Arrange Carrots: Place the sliced carrots on the other half of the baking sheet and drizzle with olive oil. Season both vegetables lightly with salt and pepper.
- Roast the Carrots: Roast the carrots in the preheated oven for 30 minutes. Then remove the carrots from the oven while leaving the beets to continue roasting.
- Continue Roasting Beets: Keep the foil-wrapped beets in the oven and roast for an additional 30 minutes, or until tender and easily pierced with a knife, totaling about 1 hour.
- Cool and Peel Beets: Remove beets from the oven and allow to cool for about 10 minutes. Slip off the skins carefully using a paring knife, remove the stem, then slice the beets into ½-inch slices and halve each slice.
- Make Maple Vinaigrette: In a small bowl, whisk together maple syrup, Dijon mustard, and Champagne vinegar until fully combined and smooth.
- Toss and Serve: In a serving bowl, combine the roasted beets and carrots. Season with salt and black pepper to taste, pour the maple vinaigrette over the vegetables, and toss gently to coat. Garnish with freshly chopped parsley if desired and serve warm.
Notes
- Beets can take a full hour to roast, so plan accordingly.
- Use fresh, firm beets and carrots for the best texture.
- Wrapping beets in foil helps them steam and roast evenly.
- You can prepare the vinaigrette ahead of time and refrigerate.
- Leftovers keep well refrigerated for 2-3 days.
