Making Roasted Carrot & Beetroot Salad with Fermented Beets and Chive Cream
This roasted beetroot and carrot salad features a creamy chive dip and fermented beets for a tangy probiotic twist.
Roasted Carrot & Beetroot Salad with Fermented Beets and Chive Cream
This roasted beetroot and carrot salad is a true celebration of earthy, sweet, and tangy flavors. Paired with a creamy chive-spiked dip and bright fermented beets, it’s a salad that feels indulgent while nourishing your body with fiber, probiotics, and antioxidants.
Carrots and beets are both root vegetables that caramelize beautifully when roasted. Their natural sugars concentrate, making them pair perfectly with the acidity of fermented beets and the creaminess of Greek yogurt and cream cheese. This is a dish that’s as beautiful on the table as it is beneficial for your gut.
Serves:
4 people
Time to Prepare:
20 minutes
Time to cook or cure:
20 minutes (40 minutes if you did not meal prep the beetroots)
Skill
Roasting, mixing, plating
Serves:
4 people
Time to Prepare:
20 min
Time to cook or cure:
20 min (40 min if you did not meal prep the roasted beetroots)
Skills:
Roasting, mixing, plating
Ingredients & Tools
Ingredients
- 200g (7 oz) carrots, peeled and chopped
- 150g (5 oz) beetroots, roasted and cubed (see here how to roast beet)
- 3 tbsp olive oil
- 1 clove garlic, grated
- 3 tbsp fermented beets + a little juice
- 100g (3.5 oz) Greek yogurt
- 200g (7 oz) cream cheese
- 3 tbsp chopped fresh chives
- 1 tsp salt, or more to taste
- Juice + flesh of ½ lemon
Tools
- Cutting board
- Knife
- Baking tray
- Microplane
- Mixing bowls
- Serving plate
- Spoon
- Tongs
Useful guidelines
– Roast the carrots until lightly caramelized for a sweet contrast.
– Season the dip generously—it balances the acidity of the fermented beets.
– Assemble just before serving to maintain texture and color.
– Use fermented beet juice as a visual and flavorful topping.
– Serve at room temperature for best flavor.
Directions
Simply follow these steps in order to make Roasted Carrot, Beetroot Salad with Fermented Beets and Chive Cream
1. Preheat oven to 220°C (428°F). Toss carrots with olive oil and a pinch of salt. Roast for 15–20 minutes.
2. In a mixing bowl, combine cream cheese, yogurt, salt, and chopped chives. Stir until smooth.
3. Once carrots are roasted place them in a mixing bowl.
4. Add roasted beets to the carrots and toss gently to mix and warm them through. Now add in the lemon juice and flesh and the grated garlic. Mix well and add a little salt to season.
5. To serve: spread a generous layer of the chive dip onto a plate.
6. Arrange roasted carrots and beets around the dip.
7. Top with a spoonful of fermented beets and a drizzle of their brine.
8. Finish with extra chives for decoration.
Storage
– Store leftover salad components separately in the fridge for up to 3 days.
– The chive dip can be made in advance and kept chilled for 4–5 days.
– Avoid freezing the assembled salad, as textures will degrade.
Frequently asked questions
Q: Can I use store-bought fermented beets?
A: Yes, but hey are not easy to findand homemade ones are often fresher and free of preservatives. It is very easy to make your own! Use what’s available to you.
Q: What can I substitute for cream cheese?
A: Ricotta or mascarpone can work well, though they’ll yield slightly different textures and flavors.
Q: Is this salad served warm or cold?
A: It’s best served slightly warm or at room temperature for optimal flavor balance.
Q: Can I make this salad ahead of time?
A: Yes—roast the vegetables and prepare the dip in advance. Assemble just before serving.
Q: Is this salad probiotic?
A: Yes, thanks to the addition of fermented beets, it offers natural probiotics beneficial for gut health.
Q: Can I skip the garlic or honey?
A: Absolutely. The garlic adds punch, and the honey balances the sourness, but both are adjustable to taste.
Fermented Vegetables
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