Warm Roasted Beet and Carrot Salad with Arugula
This flavourful warm roasted beet and carrot salad with arugula and white beans is tossed with crispy panko crumbs and a creamy maple tahini dressing. Super satisfying as a main dish salad or veggie side!
Ingredients
Roasted Beets and Carrots
- 1 pound beets well scrubbed and sliced into ¼ inch wedges
- 1 pound carrots scrubbed and sliced into ¼ inch slices
- 14 oz can white beans rinsed and drained
- 3 tablespoons extra virgin olive oil divided
- ¾ teaspoon salt divided
- ½ teaspoon ground cumin
Seasoned Panko Crumbs
- ½ cup panko bread crumbs gluten free if needed
- 1 tablespoon nutritional yeast
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ lemon zest only
- oil for cooking
Salad Assembly
- 8 cups baby arugula
- maple tahini dressing
Instructions
Prepare the roasted beets, carrots and white beans
- Preheat the oven to 425℉ (218℃) and prepare a large and small rimmed baking sheet with parchment paper.
- On the large baking sheet, toss the carrots and white beans with 2 tablespoons oil, ½ teaspoon salt and the cumin. On the small baking sheet, toss the beets in the remaining 1 tablespoon oil and ¼ teaspoon salt.
- Roast for 20 minutes, stir and roast again for 10 minutes until veggies are tender and golden and some of the beans are split.
Prepare the panko crumbs
- Heat a small skillet on medium heat. Add a drizzle of oil, turn down to medium low and add panko, nutritional yeast, salt, garlic powder and lemon zest.
- Stir continuously until crumbs are golden, about 2-3 minutes. Remove to a plate so they don't overcook.
Assemble the salad
- Let the roasted veggies cool for 2-3 minutes, then add the beets and half the dressing to the tray with the carrots and toss. Add the panko and arugula and toss again. Serve with remaining dressing on the side.
Notes
Note for my vegan friends: not all brands of panko are vegan! Some have dairy so just check the ingredients.