Recipe: Roasted beetroot and carrot salad with walnuts

Sweet roasted vegetables, crunchy walnuts and salty feta combine in a gorgeous seasonal salad. Photo / Fresh Media

This is a substantial salad with earthy, robust flavours – perfect for an autumn lunch. Serve it slightly warm or at room temperature.

Roasted beetroot and carrot salad with walnuts

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 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

1. Preheat the oven to 200C.
2. Tip the beetroot and carrots into a roasting tray and toss with the olive oil and salt.
3. 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.
4. Remove from the oven and set aside to cool.
5. While the vegetables are cooling, make the vinaigrette. Whisk all the ingredients together in a small bowl or jug.
6. Tip the cooled vegetables onto a platter and toss with the vinaigrette. Sprinkle with the toasted walnut pieces, crumbled feta, and some fresh thyme.

– fresh.co.nz