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Roasted Baby Beet and Baby Carrot Salad with a Sherry Walnut Vinaigrette Recipe

Roasted Baby Beet and Baby Carrot Salad with a Sherry Walnut Vinaigrette

Recipe courtesy Emeril Lagasse

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (3)

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Average Rating:

Total Reviews: 3

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  • on February 01, 2013

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    This was fabulous! We enjoyed it SO much, I am going to roast extra beets and carrots this weekend so we can enjoy it multiple times this week!

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  • on October 26, 2011

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    Astoundingly good. I used scallions instead of chives and cut normal carrots into bite sized pieces rather than using baby carrot but otherwise followed the recipe as written. Carrots took 40 minutes and beets took 50 minutes. I kept the carrots in their foil packed until the beets were done and added the herbs to each of these. I am making this again this weekend because it was just so delicious.

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  • on November 22, 2009

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    Not a "world creation" but possibly very useful.

    Roasting beets and roasting carrots...same pan...same procedures etc. Just follow info included in the description of the recipe.

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