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Roasted Beetroot and Carrot Salad with Feta and Walnuts
A vibrant and flavorful salad featuring roasted beetroot and carrots, tossed with feta cheese and crunchy walnuts, and dressed with a simple balsamic vinaigrette.
Prep Time
15 minutes
Total Time
50 minutes
Calories
355
Level
Easy
Yields
4 servings
Cost
£1.00
Cuisine:
Cooking Style:
Dietary:
Ingredients
Servings
4
500gBeetroot(About 3 medium beetroot, peeled and cut into 1-inch cubes)
£0.75
300gCarrots(About 3 medium carrots, peeled and cut into 1-inch pieces)
£0.40
2tablespoonsOlive Oil(Extra virgin olive oil)
£0.20
1teaspoonFresh Thyme(Optional, finely chopped)
£0.30
0.5teaspoonSalt(Or to taste)
£0.01
0.3teaspoonBlack Pepper(Freshly ground, or to taste)
£0.02
100gFeta Cheese(Crumbled)
£1.30
50gWalnuts(Roughly chopped)
£0.80
2tablespoonsBalsamic Vinegar(High quality balsamic vinegar)
£0.15
1teaspoonHoney(Optional, to balance acidity)
£0.05
1teaspoonDijon Mustard(Adds a bit of zing to the dressing)
£0.03
Total Cost
£4.01
£1.00 per serving
The Method
- 1
Preheat oven to 200°C (400°F).
- 2
In a large bowl, toss the beetroot and carrots with olive oil, thyme (if using), salt, and pepper.
- 3
Spread the vegetables in a single layer on a baking sheet.
- 4
Roast for 30-35 minutes, or until the vegetables are tender and slightly caramelized, flipping halfway through.
- 5
While the vegetables are roasting, prepare the balsamic vinaigrette: In a small bowl, whisk together the balsamic vinegar, honey (if using) and dijon mustard. Season with salt and pepper to taste.
- 6
Once the vegetables are roasted, let them cool slightly.
- 7
In a large bowl, combine the roasted beetroot and carrots with the balsamic vinaigrette.
- 8
Gently toss to coat.
- 9
Divide the salad among serving plates and top with crumbled feta cheese and chopped walnuts. Serve immediately or at room temperature.
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My Notes
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Nutrition Information
Nutrition per serving (269g)
355 kcal / 1485 kJ
Carbs
26g
10% of RDA
Fat
24g
34% of RDA
Protein
10g
20% of RDA
Detailed Breakdown
Fibre
7 g
23% of RDA
Sugar
16 g
18% of RDA
Sodium
420 mg
18% of RDA
Saturated Fat
5 g
25% of RDA
Chef's Tips
Roasting the beetroot and carrots together makes for easy cleanup.
You can add other root vegetables like parsnips or sweet potatoes for variety.
For a vegan option, omit the feta cheese and use a plant-based feta alternative.
To save time, you can use pre-cooked beetroot, but the flavor will be better if you roast them yourself.
To intensify the flavor of the walnuts, toast them lightly in a dry pan for a few minutes before adding them to the salad.
Cooking Equipment
Oven
Baking sheet
Large bowl
Small bowl
Wine Pairings
No wine pairing suggestions available for this recipe.
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