Roast Beet & Carrot Salad | Cheap Vegan Meal Plan
Prep time
Cook time
Total time
Serves: 3
  • 2 tablespoons grapeseed or olive oil
  • 3 small beets, cubed
  • 1 bunch carrots with leaves intact (this part is optional, but recommended), leaves removed and carrots halved lengthwise or cubed
  • 1 bunch kale, thinly chopped
  • 1 cup cooked pearled barley or other whole grain
simple vinaigrette
  • 2 tablespoons olive oil
  • 1 teaspoon maple syrup
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon dijon mustard
  • ½ teaspoon black pepper
carrot top gremolada
  • 1 cup carrot leaves, discard the stems
  • ½ teaspoon salt
  • 1 clove garlic, minced
  • 1 tablespoon olive oil
  1. Preheat oven to 350°, and line a baking sheet with parchment paper.
  2. Toss the beets and carrots with 2 tablespoons of oil, and lay evenly over the parchment paper. Sprinkle salt over the veggies, and roast for 45 minutes, or until tender.
  3. Place the chopped kale into a large mixing bowl and set the pearled barley to the side while you make the vinaigrette.
  4. To make the vinaigrette combine the ingredients in a jar with a lid. Tighten the lid on the jar and shake vigourously until it is all combined.
  5. Pour the dressing over the kale and use your hands to massage it until the kale is tender.
  6. Pour the pearled barley into the kale.
  7. To make the carrot top gremolata: finely mince the carrot tops, salt, and garlic together (watch the video to see me do this if you need a visual). Mince until the leaves are very finely chopped. Pour the olive oil over the gremolata, and use your knife to incorporate it into the minced leaves. Transfer it to the kale salad, and toss to coat.
  8. Once the roasted veggies are cooked, add them to the kale salad, and toss well.
  9. This dressed salad will keep fresh for about 4 days in the refrigerator.
Recipe by Sweet Potato Soul by Jenné Claiborne at