Honeyed Beetroot Carrot Salad with Feta Hazelnuts
Elevate your salad game with this vibrant mix of honey-roasted beetroot and carrots, balanced perfectly with creamy feta, crunchy hazelnuts, and a hint of fresh parsley.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Lunch
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 3 medium beetroots, peeled and cut into wedges
- 3 large carrots, peeled and cut into batons
- 2 tbsp olive oil
- 1 tbsp honey
- 1 tsp cumin seeds
- 100g feta, crumbled
- 50g hazelnuts, toasted and roughly chopped
- Small bunch of parsley, chopped
- 1 tbsp red wine vinegar
- Mixed salad leaves, to serve
Instructions
- Preheat the oven to 200°C (180°C fan/400°F/Gas 6). On a large baking tray, arrange the beetroot and carrots. Drizzle with 1 tablespoon of olive oil, honey, and sprinkle with cumin seeds. Season with salt and pepper. Toss to coat evenly. Roast in the preheated oven for 30-35 minutes until vegetables are tender and caramelized. Remove and cool slightly.
- In a large bowl, combine the roasted beetroot and carrots with crumbled feta, chopped hazelnuts, and parsley. Drizzle with remaining 1 tablespoon of olive oil and red wine vinegar. Gently toss everything together.
- Arrange the salad on a bed of mixed salad leaves.
Nutrition
- Calories: 320
- Sugar: 16g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 5g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 15mg