Roasted Beets and Carrots with Goat Cheese

Sweet roasted beets and carrots meet creamy goat cheese, toasted almonds, and a maple vinaigrette in this colorful side dish.

If you’re looking for a new veggie side dish that’s a little more fun than the usual steamed or plain roasted vegetables, this is it. Roasting the beets and carrots together brings out this deep caramelized sweetness, and then the mint, parsley, goat cheese, and almonds turn it from “roasted veggies” into a fabulous salad side dish.

The maple vinaigrette is the finishing touch. It’s got just enough tang from the apple cider vinegar and Dijon to balance the sweetness of the vegetables and the syrup. You can serve it warm or cold, and you can roast the veggies ahead of time.

👩‍🍳 You might also like these recipes:
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→ Ukrainian Beet and Potato Salad
→ Maple Glazed Carrots
→ Simple Roasted Beets
→ Moroccan Beet & Carrot Salad
→ Borscht Soup

What You’ll Need

Here is what you’ll need for this roasted beets and carrots dish. Find the full measurements in the recipe card below.

Roasted Vegetables

• Beets — the earthy, sweet base of the dish. Look for ones that are firm and roughly the same size so they cook evenly.
• Carrots — add color contrast and a milder sweetness that balances the beets.
• Olive oil — helps everything caramelize instead of steam.
• Salt and black pepper

How To Make Roasted Beets and Carrots

Recipe Tips

• Cut the beets into even pieces so they all cook at the same rate. Larger beets may need closer to 40 minutes.
• Let the vegetables cool slightly before adding the goat cheese so it doesn’t melt into a puddle.
• Storage: keeps in an airtight container in the fridge for up to 3 days. Store the vinaigrette separately and toss just before serving.
• Make-ahead: roast the vegetables and make the vinaigrette up to 2 days in advance, then assemble right before serving.
• Swap goat cheese for feta if you want something saltier, or swap the almonds for walnuts or pecans.
• Add a handful of arugula or baby spinach to turn this into more of a full salad.

Serving Suggestions

This one works well as a side alongside roast chicken, lamb, or a simple piece of grilled fish. It’s also a solid addition to a holiday table since it holds up at room temperature. If you want to make it more of a main, serve it over a bed of arugula with some extra crumbled cheese on top.