Recipe: Spicy Beet and Carrot Salad

Recipe adapted from Clean Eating
YIELDS:  4-6 servings

Local recipe provided in Celebration of Let’s Eat National Food Day on October 24, 2012.


  • 3 Tbsp extra virgin olive oil
  • 1 lb of carrots, peeled and sliced into one-inch pieces
  • 1 medium onion, diced into half-inch pieces
  • 1 lb of beets, peeled and diced
  • 1 Tbsp raw honey
  • 1/4 tsp chili powder
  • Pinch of smoked pepper
  • 1 tsp Dijon mustard
  • 1 Tbsp apple cider vinegar
  • 1/8 tsp sea salt
  • 4–6 cups arugula or spinach
  • 2–3 oz crumbled feta cheese


Pre-heat oven to 450 degrees. In one bowl, combine carrots, onions and 2 Tbsp of olive oil. In another bowl, combine beets with 1 Tbsp olive oil. Pour each mixture onto a 9×13 roasting pan at opposite ends. Cover with foil and bake. After 20 minutes, uncover and bake for another 20 minutes, stirring each end once. Let cool briefly. Combine in a large bowl. In a separate bowl, prepare dressing by whisking together honey, chili powder, smoked pepper, Dijon, evoo, vinegar and salt. Pour dressing over carrot/beet mixture and toss well to coat. Plate with 1 cup arugula and top with 1 cup mixture and 1/2 oz feta cheese.

Recipe submitted by Sondra Weidman, The Cooking Club. October 2012

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