Roasted Beet & Carrot Salad for Reproductive Support
Oven-roasted beets and carrots over mixed greens with toasted pumpkin seeds, goat cheese, and a balsamic drizzle.
While the beets and carrots caramelize in the oven, there's just enough time to whisk together the dressing and wash the greens.
Beets and carrots both offer folate and fiber, nutrients that commonly appear in recipes built around reproductive support. The toasted pumpkin seeds add crunch and a bit of zinc, while a few crumbles of goat cheese give the salad some richness without weighing it down.
Serve warm straight from the oven or let everything cool to room temperature — both ways work well.
If you're meal prepping, the roasted vegetables keep well in the fridge for a few days, so you can reassemble the salad fresh whenever you're ready to eat. Toasted walnuts or pecans make a good substitute for pumpkin seeds if that's what you have on hand.
Ingredients
- 2 medium beets — peeled and cubed
- 2 large carrots — peeled and sliced into sticks
- 2 tablespoons olive oil
- 1/2 teaspoon sea salt — or to taste
- 1/4 teaspoon black pepper
- 3 cups mixed greens — such as spinach and arugula
- 1/4 cup pumpkin seeds — toasted
- 1/4 cup goat cheese — crumbled (optional)
- 2 tablespoons balsamic vinegar
- 1 tablespoon lemon juice — freshly squeezed
- 1 teaspoon honey — optional for dressing
Instructions
- 1Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2Toss beets and carrots with olive oil, salt, and pepper. Spread evenly on the baking sheet.
- 3Roast for 25–30 minutes, flipping halfway, until tender and lightly caramelized.
- 4In a mixing bowl, whisk together balsamic vinegar, lemon juice, and honey (if using).
- 5Arrange mixed greens on serving plates. Top with roasted beets and carrots.
- 6Sprinkle with pumpkin seeds and goat cheese. Drizzle dressing on top.
- 7Serve warm or at room temperature as a fertility-supporting salad.