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Roasted Carrot & Beetroot Salad with Creamed Feta
- A Big 'Ole Bunch of Baby Orange Carrots (or regular sized carrots instead!)
- 600g of beetroot
- 75ml balsamic vinegar
- 1tbsp honey
- 150g feta (at room temp)
- 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!)
- Preheat the oven to 190 oC and prepare your baking dish with baking paper.
- Wash your baby carrots and cut the tops off, leaving one finger length of green attached. Peel your beetroot and cut in into chunks
- 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.
- 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.
- Remove the foil and continue to roast for another 15-20 minutes, or until fork tender.
- Remove the baking sheet from the oven and let it cool down for 5 minutes.
- While its cooling, make your feta dressing. Add all ingredients in a bowl and mix thoroughly until smooth(ish!)
- 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!)
- Enjoy!
