Carrot, Kumquat, Golden Beet Salad

By Alison Carroll

A beautiful plate to serve, the bright acidity of the kumquats works great with the sweet roasted carrots and beets. Recipe developed for Camille Styles, image by Michelle Nash.


  • 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 degrees. 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 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 into wedges and rounds.
  5. Arrange the carrots, beets, 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.
Olive Oil
Wonder Valley Olive Oil elevates any meal through its bright, herbaceous, peppery flavor and delivers a delicious dose of polyphenols, the powerful antioxidant associated with longevity of life. Our 2022 harvest oil is a blend of Arbequina, Favalosa and Tuscan olives hand-picked from the groves in Lake County, CA and pressed within hours of harvest by a master miller.

Meet Alison Carroll

Alison Carroll is the co-founder of Wonder Valley and lives between the high desert of Joshua Tree, California and a small island in Maine with her husband and partner, Jay. She has worked previously as the marketing director for the California Olive Oil Council and has apprenticed cooking in restaurants in Los Angeles, Barcelona and Philadelphia.

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