Heirloom Carrot Salad

roasted heirloom carrots recipe

I’m a farmer’s market fanatic.  Remember this recipe for kale butternut squash lentils or this recipe for Sicilian roasted cauliflower or this recipe for homemade cauliflower soup?  All farmer’s market treasures, and this recipe is no different — heirloom carrots and fresh herbs.  

Heirloom carrots are gorgeously colored in rich jewel tones and have a deliciously sweet taste. I recently purchased a few bunches (green leaves and all) and served up the most delicious side dish at a recent brunch — this roasted heirloom carrot salad with yellow beets is as delicious as it is beautiful. 


2 bunches heirloom carrots, washed and peeled
1 bunch golden beets (or any variety you have), peeled and quartered
1tbsp + 1 tsp olive oil
salt + pepper to taste


1 bunch basil, washed and dried
1 bunch parsley, washed and dried
2 gloves garlic, peeled and smashed
1 lemon, juiced
2 tbsp shredded parmesan cheese
1/4 cup olive oil, or more depending how thick you prefer your pesto
salt + pepper to taste

  1. Preheat oven to 375 degrees
  2. Toss carrots with 1 tbsp olive oil, toss beets separately with 1 tsp olive oil, season with salt and pepper
  3. Place carrots on cookie sheet sprayed with olive oil (or cooking spray) and roast about 30 minutes or until soft and golden brown
  4. With 15 minutes remaining for carrots, place beets on cookie sheet and bake until just tender
  5. While the vegetables are roasting, place parsley and basil in food processor, pulse until chopped
  6. Add garlic, lemon juice, parmesan cheese and pulse until incorporated
  7. With the food processor on, slowly stream olive oil until desired consistency (I prefer a thicker pesto and used only 1/4 cup)
  8. Once the vegetables are finished roasting, place on a plate and scoop pesto into a bowl

roasted carrots and beets recipe

roasted carrots and beets recipe with pesto

farmer's market pesto recipe

roasted carrots with pesto

roasted beets with pesto

roasted heirloom carrots recipe

I served the pesto in a bowl instead of directly over the carrots and beets so that guests could choose exactly how much pesto they wanted.  I especially like to use parsley in this pesto because it gives a bright and fresh flavor to an otherwise traditional dish.  Mint would be another delicious pairing for these carrots and beets.

What are your favorite herbs to use for pesto?  Leave your favorites in the comment section below! I’d love to hear from you!