Roasted Beetroot and Carrot Salad with Walnuts
This is a substantial salad with warm, robust flavours – perfect for an autumn lunch.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
Superb Herb thyme
Dressing
3 tbsp olive oil
2 tbsp DYC white vinegar
1 tsp honey
1 tsp Dijon mustard
½ tsp flaky salt
½ tsp freshly ground black pepper
1
Preheat the oven to 200 C.
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. Serve slightly warm or at room temperature.
