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Balsamic Roasted Beets and Carrots with Blue Cheese

6 Servings
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This simple root vegetable dish is easy to prepare yet yields striking results, making it a perfect addition to the holiday table. The beets and carrots are roasted in separate foil packets to accommodate different cooking times. To amplify the vegetables’ naturally sweet, earthy notes, we mix caramelly dates into the beet wedges before baking and enclose an entire head of garlic, cut in half, in the packet with the carrots. When the garlic is soft and creamy, we mash the cloves and use them in a tangy-sweet balsamic-honey vinaigrette laced with plenty of fresh thyme. Salty-sharp blue cheese completes the colorful dish. If you’re able to find rainbow carrots, the mix of colors makes for an especially stunning presentation.


Don’t roast the beets unpeeled. For this recipe, we find it better to peel them while raw so they can be dressed while hot, allowing them to absorb some of the seasonings so each bite is deeply flavored.


  • pounds medium (2 to 2 ½ inches in diameter) red or golden beets, peeled and cut into 1-inch wedges

  • ½

    cup pitted dates, halved lengthwise


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Ruthmary C.
November 23, 2022
OMG...... heaven on earth
Baking/roasting the carrots separately from the beets, and then layering them, so to speak, preserves the colors. The combination of the vinegar, the dates and the blue cheese is an interesting set of flavors that enhance the solidness of the beets and carrots. I use organic, if that makes a difference. And roasting brings out the flavors of the root vegetables. Thank you.
meghan R.
November 17, 2022
The best beet recipe I’ve encountered thus far. Everyone at the table said they LOVED it. Since I grow a prolific amount of beets, I am always trying new ways to prepare them. This is the best recipe I’ve found. I especially loved the dates. I think any soft crumble cheese could be delicious including feta and goat.
Mary D.
November 5, 2022
Temperature of salad
I'm thinking of bringing this to a Thanksgiving dinner. Can it be served at room temperature, or is it better warm?
Cherie K.
October 18, 2022
This dish will be added to our Thanksgiving meal.
The only only change I made was using crumbled goat cheese, that's what I had on hand. Will make again using Blue to taste the difference.
Robin C.
October 17, 2022
perfect fall dish!
I roasted the vegetables to get a little caramelization and I subbed in maple syrup for the honey. What a lovely fall side! The vinaigrette is so good. Will definitely be making this again.