Roasted Baby Carrot & Beetroot Salad with Creamed Feta

 

  • A Big 'Ole Bunch of Baby Orange Carrots
  • 600g of 'Alto' Beetroot
  • 150g feta at room temperature
  • ½ cup natural unsweetened yoghurt
  • 1 small clove garlic (minced)
  • Juice of ½ a lemon
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • (Any extra herbs that you may like for garnish... We love mint & rosemary for this recipe!)
  1. Preheat the oven to 190 oC and prepare your baking dish with baking paper.
  2. Wash your baby carrots and cut the tops off, leaving one finger length of green attached. Peel your beetroot and cut in into chunks (they are a 
  3. Place both veggies in a bowl and add olive oil, salt, pepper, balsamic vinegar & honey and toss well to make sure they are all covered.
  4. Place on baking sheet and cover with foil. Roast for 15 minutes then turn the veggies over. Cover again and continue to roast for another 15 minutes.
  5. Remove the foil and continue to roast for another 15-20 minutes, or until fork tender.
  6. Remove the baking sheet from the oven and let it cool down for 5 minutes.
  7. While its cooling, make your feta dressing. Add all ingredients in a bowl and mix thouroughly until smooth(ish!)
  8. Place your roasted beets and carrots on a serving dish. Top with your feta dressing and any fresh herbs of your liking (we love mint & parsley!)
  9. Enjoy!

 

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