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 kcal

Difficulty

Easy

Equipment

4 items

Cost

£1.00/serving

Season:

☀️ Summer•🍂 Autumn

Meal Type:

Lunch•Dinner•Salad

Cuisine:

Mediterranean

Cooking Style:

Quick & Easy•Roasting

Dietary:

Gluten-Free

Ingredients

Servings

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

Instructions

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

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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