Sticky Roasted Carrot & Beetroot Salad

For special occasions, side dishes deserve to be a little bit fancy too! Vanilla pairs wonderfully with the earthy beetroot, sweet carrots, crunchy pistachios and tart cranberries in this celebration of a warm salad. Serve all summer long and make the most of fresh in-season produce.

20 min
40 min


  1. 500g baby (heirloom) carrots, washed and trimmed
  2. 5 medium sized fresh beetroot, washed and patted dry
  3. 50ml Queen Pure Maple Syrup
  4. ½ tsp Queen Vanilla Bean Paste
  5. 1 ½ cloves fresh garlic, crushed
  6. 3 tsp extra virgin olive oil
  7. Sea salt, to taste
  8. Fresh cracked black pepper, to taste
  9. 100g goat’s cheese
  10. 100g pepitas
  11. 100g pistachios, roughly chopped
  12. 100g dried cranberries, roughly chopped
  13. Mixed salad leaves such as watercress, witlof, baby kale to serve
  1. 1 tbsp good quality balsamic vinegar
  2. 1 tsp Dijon mustard
  3. 2 tbsp extra virgin olive oil
  4. Sea salt, to taste
  5. Fresh cracked black pepper, to taste

Method - Salad

  1. Step 1

    Preheat oven to 200C, line two baking trays with non-stick baking paper or foil.

  2. Step 2

    Cut beetroot into 1/8 wedges and cut baby carrots in halves and/or quarters lengthways.

  3. Step 3

    In a large bowl combine with maple syrup, vanilla, garlic, olive oil, salt and pepper. Add carrots and mix until lightly coated. Remove from bowl, shaking off excess glaze and place on one baking tray.

  4. Step 4

    Mix beetroot in remaining maple glaze and shake off excess syrup. Place onto second baking tray, reserving any excess glaze. Roast carrots and beetroot for 20-30 minutes until tender and sticky.

  5. Step 5

    Remove from oven and brush lightly with remaining glaze and grill for approx. 5 minutes to achieve a just charred, sticky finish.

  6. Step 6

    Place pistachios and pepitas on a small foil-lined baking tray and roast for 5 minutes until golden. Remove and allow to cool.

  7. Step 7

    In a salad dressing bottle or jug, place mustard, salt, pepper and a teaspoon of balsamic vinegar. Mix until smooth, then gradually add in remaining balsamic vinegar, mixing until smooth. Add olive oil and mix vigorously to combine.

  8. Step 8

    Allow carrots and beetroot to cool for 15 minutes to prevent wilting of the salad leaves. Once cooled, arrange salad leaves on a serving platter and top with carrots and beetroot, followed by pistachios, pepitas, cranberries and crumbled goat’s cheese. Gently toss salad to combine ingredients and dress immediately before serving.