Roasted Beet & Carrot Sunny Salad

Cooking Times

Ready in: 30 minutes
Prep time: 10 minutes
Cook time: 20 minutes
Serves: 4


  • 3 medium Cal-Organic Rainbow Whole Carrots
  • 1 medium avocado
  • 2 small Cal-Organic Farms beets
  • 1 tbsp. olive oil
  • ½ cup cherry tomatoes, chopped
  • Sprouts
  • 1 tbsp. goat cheese
  • Pepper, to taste


  1. Preheat oven to 425° Fahrenheit.
  2. Peel and chop carrots and beets, then spread evenly on a baking tray lined with parchment paper. Drizzle with olive oil and bake for 20 minutes.
  3. Once carrots and beets have cooled, combine in a large mixing bowl with tomatoes, avocado, sprouts and goat cheese. Season with pepper and enjoy!

Tips for storing carrots

  • 1

    Store carrots in a resealable plastic bag or other airtight container.

  • 2
    Shelf Life

    To extend the shelf life of your carrots, you can place a damp paper towel in the bag or container, but avoid storing carrots in water as it will soften their texture.

  • 3

    Carrots should be stored in the refrigerator between 34 and 36 degrees Fahrenheit.

  • 4
    Avoid Ethylene

    Avoid storing carrots near ethylene-producing fruits and vegetables, such as apples or pears.

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