Roasted Beetroot and Carrot Salad with Walnuts

Prep time: 10 minutes
Cook time: 35 minutes
Serves: 4

INGREDIENTS

5 medium beetroot, peeled and cut into wedges,
6 medium carrots, halved lengthways and cut into chunks
2 tbsp olive oil
1 tsp salt
¼ cup FreshLife Californian Walnut Pieces, lightly toasted
¼ cup crumbled feta cheese
Fresh thyme

Dressing
3 tbsp olive oil
2 tbsp white vinegar
1 tsp honey
1 tsp Dijon mustard
½ tsp flaky salt
½ tsp freshly ground black pepper

METHOD

  • Preheat the oven to 200°C.

  • Tip the beetroot and carrots into a roasting tray and toss with the olive oil and salt.

  • Cover the tray with foil and roast for 15 minutes. Remove the foil and roast for another 15 minutes or until tender all the way through.

  • Remove from the oven and set aside to cool.

  • While the vegetables are cooling, make the vinaigrette. Whisk all the ingredients together in a small bowl or jug.

  • Tip the cooled vegetables onto a platter and toss with the vinaigrette. Sprinkle with the toasted walnut pieces, crumbled feta, and some fresh thyme.

  • Serve slightly warm or at room temperature.

 
Salads, Side DishSuze QuinlanWalnuts