Autumn's salad
A medley of roasted beets, sweet dates, and tender carrots, topped with tangy blue cheese and a honey-thyme glaze—this dish captures the essence of autumn in every bite.
📝 Ingredients (serves 4)
680 g medium red or golden beets, peeled and cut into 1-inch wedges
75 g pitted dates, halved lengthwise
60 ml extra-virgin olive oil, plus extra for drizzling
Kosher salt and ground black pepper, to taste
680 g medium carrots, peeled, halved lengthwise, cut into 3- to 4-inch pieces
1 small head garlic, outer skins removed, halved crosswise
2 tbsp balsamic vinegar
2 tbsp fresh thyme, chopped
1 tbsp honey
55 g blue cheese, crumbled (about ½ cup)
🍳 Instructions
1. Wrap and roast the beets & dates
Preheat your oven to 425°F (220°C) and line a baking sheet with foil.
Place beets and dates in the center of a large foil square. Drizzle with a little olive oil, season with ½ tsp salt and ½ tsp pepper, and toss gently.
Fold the foil around the mixture, sealing the edges tightly to create a packet. Set on the baking sheet and roast for 10 minutes.
2. Wrap the carrots & garlic
On a second sheet of foil, arrange the carrots and halved garlic head. Drizzle with oil, sprinkle with ½ tsp salt and ½ tsp pepper, and toss.
Seal into a packet just like the beets.
3. Finish roasting
After the beets have roasted for 10 minutes, slide their packet to one side of the baking sheet. Add the carrot-garlic packet beside it.
Return to the oven and roast both packets for 30–35 minutes more, until the vegetables are fork-tender and the garlic is soft. Open carefully—hot steam will escape!
4. Make the dressing
Remove the garlic halves and, using tongs, squeeze the soft cloves into a bowl. Mash into a paste with a fork.
Whisk in the remaining olive oil, balsamic vinegar, thyme, honey, and a pinch each of salt and pepper.
5. Assemble the salad
Arrange the carrots on a serving platter, leaving any juices behind. Drizzle with half the dressing.
Top with the beet and date mixture (again, discard the liquid).
Finish with the rest of the dressing and a generous sprinkle of blue cheese.
🌿 Kuisit Tip
Letting the veggies steam in foil locks in moisture and intensifies their natural sweetness. For extra flair, garnish with fresh thyme sprigs or fennel fronds. This salad is delicious warm or at room temperature—perfect for a holiday table or a cozy dinner at home!