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The Boat Shed Kitchen

Roasted Vegetable Salad

This roasted vegetable salad is hearty, colorful, and full of flavor. With sweet roasted beets, carrots, and shallots, tossed in a tangy thyme-Dijon dressing and finished with crunchy pecans, it’s the perfect balance of freshness and comfort. Ideal as a side dish or a light vegetarian main.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Beets:
  • 2 medium fresh beets about 12 ounces
  • 1 tablespoon olive oil
  • Salt and black pepper
For the Remaining Vegetables:
  • 1 3/4 pounds fresh carrots peeled and cut into 1-inch pieces
  • 4 medium shallots peeled and quartered
  • 1 tablespoon olive oil
  • Salt and black pepper
For the Salad Dressing:
  • 6 tablespoons olive oil
  • 3 tablespoons white wine vinegar
  • 1 tablespoon fresh thyme chopped
  • 2 teaspoons Dijon mustard
  • 1 1/2 teaspoons granulated sugar
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
For the Salad:
  • 8 cups romaine lettuce torn
  • 1/2 cup toasted pecans chopped

Method
 

  1. Preheat oven to 375°F. Peel and chop beets, toss with oil, salt, and pepper.
  2. Place in a baking dish, cover with foil, and bake 30 minutes.
  3. Place carrots and shallots on a baking sheet. Toss with oil, salt, and pepper.
  4. Remove foil from beets. Increase oven to 425°F.
  5. Roast beets, carrots, and shallots uncovered for 30–40 minutes until tender.
  6. In a jar, combine dressing ingredients. Shake well to blend.
  7. See full steps with tips & photos → https://theboatshedcafe.com/roasted-vegetable-salad/

Notes

  • Roast vegetables until caramelized for extra depth of flavor.
  • Can be served warm, room temperature, or chilled.
  • Add goat cheese or feta for a creamy touch.