Roasted Beetroot And Carrot Salad
This roasted beetroot and carrot salad is absolutely stunning, vibrant colours, flavours, and a beautiful combination of textures. Using organic vegetables from your fresh food box, it's a healthy, satisfying salad that works as a side dish or light main meal.
- 500g beetroot, peeled and cubed
- 600g carrots, cut into batons
- 2 cups superfood mix (or baby spinach/rocket)
- 400g red onions, cut into wedges
- Organic Feta 150g - crumbled
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- ½ cup walnuts or pecans, toasted
- Salt and pepper
- Fresh herbs (parsley or dill)
- Preheat the oven to 200°C. Line a large baking tray with baking paper.
- Peel and cube beetroot. Cut carrots into batons. Cut red onions into wedges.
- Place beetroot, carrots, and onions on the tray. Drizzle with 2 tablespoons olive oil, season with salt and pepper.
- Toss to coat evenly. Spread in a single layer.
- Roast for 35-40 minutes, turning halfway, until vegetables are tender and slightly caramelised.
- While vegetables roast, make the dressing: Whisk together 1 tablespoon olive oil, balsamic vinegar, and honey.
- Toast walnuts in a dry pan over medium heat for 3-4 minutes until fragrant. Set aside.
- Place superfood mix or greens on a large serving platter.
- Top with roasted vegetables while still warm. Drizzle with dressing.
- Scatter with crumbled feta, toasted walnuts, and fresh herbs. Serve warm or at room temperature. Delicious as a side with organic chicken or lamb. Add quinoa or couscous to make it a complete meal.
Storage: Roasted vegetables keep for 3 days. Assemble the salad fresh when ready to serve.
Make it Vegan: Skip the feta or use a vegan cheese alternative.
Nutrition Boost: Beetroot is rich in antioxidants and supports healthy blood pressure. Carrots provide vitamin A for eye health.
Need the ingredients? Get the Organic Large Family Box with fresh organic vegetables included, plus add organic feta and Organic Chicken or meat for protein.