Roasted Golden Beet and Carrot Salad

A bowl filled with colourful chopped Roasted Golden Beets and Carrot Salad.

Roasted Golden Beet & Carrot Salad is a nutritious dinner salad filled with vibrant vegetables and tasty sprouted legumes.

Carrots are vibrant, readily available, and nutritious. Now that I think about it, I have yet to meet someone that doesn’t like carrots. Carrots have a inherent sweetness that is oh, so delicious when Roasted with a Maple and Balsamic Vinegar. Alternatively, this sturdy root vegetable is also great with Garlic and Dill as pickles.

What Do You Feed a New Vegan?

There’s been an entire period of adjustment in our household. It’s really not easy when one member of the family wishes to become vegan and the rest are lifelong members of the meat eating club. It’s even more difficult when that single person has become obsessed with restricting their diet until they have gone below the recommended BMI for a person of their stature.  There are many obstacles that need to be dealt with on a personal level, for me anyway. When I look at my daughter it’s hard to see her instead of her disease. I know that witty, nerdy, artsy girl is still there but her bony exterior is very distracting. As a food blogger…I just want to feed her. As a mother there’s a deep concern for her well being, mind and body. Would it be easier for me to deal with if she still agreed to eat meat, eggs, and milk? You bet. It would be a lot easier just to focus on why she is so restrictive and to understand why her body (the way it was? is?) became unsatisfactory.


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My fridge is full of vegetables. It’s bursting and there is no room for meat. Sometimes I am so focused on what to feed my daughter, the rest of the family is left behind. Just this minute my oldest son told me he doesn’t want to stick around tonight after being gone all week for work (and leaving for Hawaii tomorrow for another week) because of all the ‘weird stuff’ I make to feed her. Does it hurt? You bet. It’s the ultimate way to break a mother’s (and food blogger’s) heart.  My youngest son doesn’t appear to have a problem with the changes in our diet, in fact with him doing strength training for football, it’s good for him to have double the protein…both meat and legumes. He is really concerned about his sister though even if it isn’t something he fully understands.

A bowl filled with colourful chopped Roasted Golden Beets and Carrot Salad.

The irony is that my pantry is probably one of the most well equipped for the vegan diet. I’ve got every type of lentil you could possibly imagine, as well as dried beans and many varieties of nuts. With some minor changes to the contents of my fridge I am well equipped to feed my daughter. Coming up with ideas that everyone will enjoy is another story. I really adore lentils but even I have my limits and I can only go so long without breaking down and adding fried bacon in with the herbs. With football every night it’s been a struggle to coordinate our varied diets. I will make a complete meal for my daughter every couple of days but in between I have begun to leave her responsible for feeding herself. It may seem a dangerous method but she is well monitored and completely capable of cooking a great vegan meal (see her instagram @celestialotter) or combining the leftovers in the fridge. We’ve had discussions about what sorts of foods complement each other nutritionally (though we still have been unable to visit a nutritionist) but I would still like her to include more foods that are higher in calories. With all that said I am so happy to say that she has just (barely) squeaked over the minimal BMI advised for her height and…you can bet we will take that as a small victory! 


This salad was one of the first ‘complete’ salads I made for my daughter. It has julienned pickled carrots, roasted golden beets, sprouted legumes mix (lentils, mung beans, and adzuki beans), parsley, and green onions all tied together with a roasted carrot and cumin dressing from the Thug Kitchen cookbook.

Funny story about meeting Matt and Michelle, the Thug Kitchen bloggers at the Food Bloggers of Canada conference. As I waited in the book signing queue with my cook book I thought about what to say when it was my turn. My daughter had mentioned briefly that she would like to cut down on meat and maybe someday become fully vegan. When it came time for them to sign my book, I mentioned that I thought my daughter was ‘turning vegan’ which they thought was pretty hilarious. Matt even asked if she had been ‘bit by a vegan’ which of course is ethically impossible seeing as vegans don’t eat meat. Anyway, we had a good laugh about it at the time and they signed my book like this: 

If you make this Roasted Golden Beet and Carrot Salad, please be sure to leave a comment and/or give this recipe a rating! Be sure to follow me on Facebook and Pinterest for my latest recipes. Also, if you do make this recipe, please tag me on Instagram, I’d love to see what you guys are making! Thank you so much for reading my blog.

Yield: 4 servings

Roasted Golden Beet & Carrot Salad with Sprouted Legumes

A bowl filled with colourful chopped Roasted Golden Beets and Carrot Salad.

Roasted Golden Beet & Carrot Salad is a nutritious dinner salad filled with vibrant vegetables and tasty sprouted legumes.

Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes



  • 3 medium carrots
  • 1 tsp olive oil
  • 1/4 teaspoon ground
  • cumin
  • pinch of salt
  • 1/3 cup white wine vinegar (I used rice wine vinegar)
  • 1/4 cup water
  • 2 tablespoons orange juice
  • 2 tablespoons olive oil


  • 2 medium golden beets; medium dice
  • 2 medium carrots; julienned
  • 1 cup mixed legumes (lentils, mung beans, and adzuki beans)
  • bunch of fresh parsley
  • 2 green onions



  1. Preheat oven to 375 F
  2. Dice carrots and beets. Place in small roasting pan. Drizzle the first olive oil over top, then add cumin and salt.
  3. Cover and roast until  tender. Set beets aside.
  4. Put carrots in a food processor with the vinegar, water, orange juice, and second portion of olive oil. Process until smooth and yes, it could take a while.


  1. Quick pickle the julienne carrots:  In a large bowl, stir 1/3 cup sugar 1/2 tsp salt into 1/3 cup vinegar until completely dissolved. Add the julienne carrots and let sit at least 30 min.
  2. Place legume mix in a small pot with 2 cups water. Simmer until softened, approximately 30 min. Drain and let cool.
  3. Place cooled legumes, roasted golden beets, pickled carrots in a medium bowl. Pour dressing over all and mix.
  4. Garnish with sliced herbs and green onions.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 175Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 92mgCarbohydrates: 20gFiber: 5gSugar: 5gProtein: 6g

Nutritional calculation was provided by Nutritionix and is an estimation only. For special diets or medical issues please use your preferred calculator.

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  1. chef mimi

    Great post, and great looking meal. I have one pescatarian in the family, and she doesn’t live with us, but I do have to make extra and different meals when she visits. It’s a little more work for me, and that’s without the other challenging aspects you face on a daily basis. Thinking of you…


    1. dishnthekitchen

      Thank you Mimi. I think sometimes it is though what I cook isn’t in my control anymore. it’s an odd feeling.

  2. foodisthebestshitever

    Great cook book, great salad. I would eat the shit out of that! Feed her up B!! 👌


  3. Jennifer Andrews

    This dish looks like one of my typical weeknight meals 🙂 A very touching and honest blog post as well. Wishing your family all the best.


    1. dishnthekitchen

      Thank you Jennifer…and yes more than once I have been inspired by your food posts as well.

  4. Brittany at I Love Vegan

    Bernice, it sounds like you’re handling everything like a real champ. I’ve always appreciated the way my mom put in such a great effort to help me when I was the only vegetarian in the house. I’m sure she really appreciates your help. This salad dressing sounds so unique, I’ll have to try it! And I’m so envious that you got to meet Matt & Michelle, I wish I’d gone to that FBC conference!


    1. dishnthekitchen

      There are good days and bad days. I’m not going to lie…
      And yes, Matt and Michelle were awesome! We had an after hours room party at ‘The Primal Desire’s’ room complete with all the awesome Okanagan wines they brought

  5. MC

    I’m sorry to hear about your daughter’s struggle with food. I experienced a similar time in my life about four years ago when I was in high school. Luckily, I am over that, happy, healthy, and slowly switching to a vegan, whole-foods, plant-based diet/lifestyle. She can definitely get everything she needs from a plant-based diet, you just have to make sure she’s eating enough volume of food! Wishing you the best!


    1. dishnthekitchen

      oh believe me, there’s a ton of veggies in my fridge. I just would like her to eat more higher calorie foods.

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