Roasted Beet & Carrot Butterhead Salad with Lemon-Herb Dressing

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This Roasted Beet & Carrot Butterhead Salad brings together sweet, earthy vegetables and tender lettuce leaves in a lemon-herb vinaigrette. Warm roasted roots meet cool greens for a hearty, nutrient-packed salad that’s as beautiful as it is delicious — perfect for a side or light main.

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Ingredients

• 1 head butterhead lettuce, leaves separated and rinsed

• 2 medium red beets, peeled and cut into wedges

• 2 large carrots, peeled and sliced on a bias

• 1 tablespoon olive oil (for roasting)

• Salt and pepper, to taste

• ¼ cup crumbled goat cheese or feta (optional)

• 2 tablespoons toasted pumpkin seeds or walnuts (optional)

  For the Lemon-Herb Dressing

• 2 tablespoons fresh lemon juice

• 1 teaspoon Dijon mustard

• ½ teaspoon honey (or maple syrup for vegan)

• 3 tablespoons olive oil

• 1 tablespoon fresh chopped parsley or dill

• Salt and pepper, to taste

Directions

1. Roast the vegetables:
   Preheat oven to 400°F (200°C). Toss beets and carrots with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until tender and slightly caramelized. Let cool slightly.

2. Make the dressing:
   Whisk together lemon juice, mustard, honey, and herbs. Slowly whisk in olive oil until emulsified. Season with salt and pepper.

3. Assemble the salad:
   Arrange butterhead lettuce on a platter or in a bowl. Top with roasted carrots and beets. Drizzle with dressing and sprinkle cheese and seeds, if using.