Celebrate the colors and flavors of Colorado with this vibrant salad that truly tells the story of the season. Hand-picked red, golden, and candy-striped beets join sweet Colorado-grown carrots to create a rainbow of earthy, jewel-toned flavors. Their brilliant crimsons, golds, and oranges echo the changing aspens and cottonwoods that paint our autumn landscapes.
At the heart of the dish, creamy goat cheese, like the one from Haystack Mountain dairy, adds a tangy, velvety contrast—its bright white creaminess setting off the bold, sun-ripened colors of the roots. Peppery arugula brings freshness, while a balsamic vinaigrette ties everything together.
Every bite is Colorado on a fork: fresh, bold, seasonal, and rooted in local pride.
Want to bring this harvest home? Find your nearest farmers market in our Farm Fresh Directory—available in English and Spanish. Explore Colorado Proud to connect with the producers who grow and craft the food that makes meals like this possible.
Recipe shared by CDA Staff
Yield: 4 servings | Prep Time: 15 minutes | Cook Time: 1 hour 10 minutes
Ingredients
- 4 to 5 medium fresh beets
- 2 carrots
- Extra-virgin olive oil, for drizzling
- 2 cups salad greens, arugula, or spring mix
- ½ shallot, thinly sliced
- ½ green apple, thinly sliced
- ¼ cup toasted walnuts
- 2 ounces goat cheese, crumbled or torn, like the one from Haystack Mountain Creamery
Vinaigrette Ingredients
- ¼ cup balsamic vinegar
- 1 tablespoon local honey
- 2 teaspoons Dijon mustard
- 1 large garlic clove, minced or grated
- ½ teaspoon kosher salt, plus more to taste
- ¼ teaspoon black pepper
- ¾ cup extra-virgin olive oil
Directions
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper. Peel the beets, then slice them about ¼ inch thick (or dice them if preferred).
- In a small bowl, toss the sliced beets with a generous drizzle of olive oil, a pinch of salt, and pepper. Spread the beets in a single layer on the prepared baking sheet.
- Slice the carrots and in the same small bowl, toss the sliced carrots with a generous drizzle of olive oil, a pinch of salt, and pepper.
- Roast the beets and carrots for approximately 20 to 30 minutes, or until the beets are easily pierced and tender to the touch. (The cook time was adjusted slightly to account for variability.)
- Let the beets and carrots cool completely, then chill them in the fridge. (Chilling is crucial for the salad texture.)
Make the Vinaigrette
- In a medium bowl, whisk together the balsamic vinegar, honey, Dijon mustard, grated garlic, salt, and pepper until well combined. Slowly stream in the ¾ cup of olive oil while whisking constantly to create an emulsion. Taste and adjust seasoning.
Assemble and Serve
- In a large bowl, combine the salad greens, sliced shallots, sliced apple, and the chilled roasted beets. Toss lightly with just enough vinaigrette to coat the leaves.
- Transfer the dressed salad to serving plates. Garnish with the toasted walnuts, crumbled goat cheese, and the microgreens. Finish with a final sprinkle of flaky sea salt and cracked pepper before serving immediately.
Pairing Suggestions
Try the Governor’s Cup #1 Rated 2024 Colorado Red to pair with this beet and carrot salad. This vibrant red from OBC Wine Project cuts through the natural sweetness of the root vegetables. In contrast, the earthy, light-to-medium-bodied red fruit (such as cherry and plum) perfectly complements the unique, grounded flavor of the beets. Serve it with a slight chill—just enough to make the acidity pop—and enjoy the harmonious marriage of Colorado’s best wine with its best harvest.
Seeking a non-alcoholic option that will enhance this meal experience? Reach for Strongwater Sparkling Apéritif! Strongwater’s Sparkling Aperitif is crafted with our ultra-purified, remineralized Rocky Mountain water, blended with fresh citrus and bitter herbs to create a European-style, Alcohol-Free aperitif spritz. Think of a non-alcoholic Aperol Spritz. Sip al fresco when you want a mental getaway.
