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Carrot, Kumquat, and Golden Beet Salad

  • Author: Alison Carroll


A delicious golden beet salad perfect for warm summer nights.


  • carrots, ideally small ones to roast whole or cut into halves
  • olive oil
  • salt
  • chile powder
  • golden beets, whole
  • kumquats, cut into thin slices and careful to remove any seeds
  • blood orange
  • pepper


  1. Heat oven to 375 F. Toss carrots with some olive oil, salt, and chile powder and lay out on a baking sheet.
  2. Put whole beets in a small pan and puncture with the tines of a fork so steam can release. I don’t like cooking with foil, but you could wrap them with foil for a faster roast.
  3. Put the beets and carrots in the oven and roast until the beets are tender and the carrots are soft and starting to caramelize a bit. Depending on their size, they most likely will be finished at different times.
  4. While the beets are still hot but cool enough to handle, use a clean dishtowel to rub off their skins and slice them into wedges and rounds.
  5. Arrange the carrots, beets, and kumquats on a large plate and finish with some more olive oil. (I like our olio nuevo for this since it has a bit more of a punch and really works well with citrus.)
  6. Squeeze half a blood orange over top and finish with some salt and pepper. Other citrus would work well, but the blood-orange color is great with the golden beets. Serve warm.