Loading recipe...
Roasted Carrot and Beetroot Salad with Feta and Walnuts
A vibrant and flavorful salad featuring roasted carrots and beetroot, topped with salty feta cheese and crunchy walnuts.
Prep Time
15 minutes
Total Time
50 minutes
Calories
385
Level
Easy
Yields
4 servings
Cost
£1.05
Cuisine:
Cooking Style:
Dietary:
Ingredients
Servings
4
500gCarrots(Peeled and chopped into 1-inch pieces)
£0.45
500gBeetroot(Peeled and chopped into 1-inch pieces)
£0.70
3tbspOlive Oil(Extra Virgin)
£0.25
2tbspBalsamic Vinegar(Or red wine vinegar)
£0.20
1tbspHoney(Optional - for sweetness)
£0.15
1tspDried Thyme(Or other dried herbs like rosemary or oregano)
£0.05
0.5tspSalt(To taste)
£0.01
0.3tspBlack Pepper(Freshly ground, to taste)
£0.03
100gFeta Cheese(Crumbled)
£1.30
50gWalnuts(Roughly chopped)
£0.75
2tbspFresh Parsley(Chopped, for garnish)
£0.30
Total Cost
£4.19
£1.05 per serving
The Method
- 1
Preheat oven to 200°C (400°F).
- 2
In a large bowl, toss the chopped carrots and beetroot with olive oil, balsamic vinegar, honey (if using), thyme, salt, and pepper. Ensure vegetables are evenly coated.
- 3
Spread the vegetables in a single layer on a baking sheet.
- 4
Roast for 30-35 minutes, or until the carrots and beetroot are tender and slightly caramelized. Turn the vegetables halfway through roasting to ensure even cooking.
- 5
Remove from oven and let cool slightly.
- 6
Transfer the roasted vegetables to a serving bowl.
- 7
Sprinkle with crumbled feta cheese and chopped walnuts.
- 8
Garnish with fresh parsley.
- 9
Serve warm or at room temperature.
Buy ingredients on Loop
My Notes
Loading...
Nutrition Information
Nutrition per serving (357g)
385 kcal / 1611 kJ
Carbs
30.3g
12% of RDA
Fat
26.7g
38% of RDA
Protein
8.9g
18% of RDA
Detailed Breakdown
Fibre
7.9 g
26% of RDA
Sugar
18.5 g
21% of RDA
Sodium
320 mg
14% of RDA
Saturated Fat
6.6 g
33% of RDA
Chef's Tips
For easier cleanup, line the baking sheet with parchment paper.
Roast the beetroot and carrots separately if you prefer less color transfer from the beetroot. Beetroot can stain other vegetables.
Add other vegetables like red onion or parsnips for more variety.
Try different types of nuts, such as pecans or almonds, instead of walnuts.
Cooking Equipment
Oven
Baking Sheet
Large Bowl
Wine Pairings
No wine pairing suggestions available for this recipe.
You might also like...
Mediterranean Quinoa Bowl with Roasted Vegetables and Lemon-Herb Dressing
55 minutes
Mediterranean Quinoa Salad with Baked Feta
55 minutes
Roasted Vegetable and Quinoa Salad with Lemon-Tahini Dressing
55 minutes
Roasted Courgette and Beetroot Salad with Feta and Walnuts
45 minutes
Roasted Jersey Beetroot and Lentil Salad with Orange Vinaigrette
60 minutes
Quinoa Salad with Roasted Vegetables and Lemon-Herb Dressing (Gluten-Free)
55 minutes
Roasted Tomato & Feta Salad with Balsamic Glaze
45 minutes
Mediterranean Quinoa Bowl with Roasted Vegetables and Feta
55 minutes
Warm Brussels Sprout and Lettuce Salad with Balsamic Glaze
40 minutes
Honey-Glazed Roasted Carrots with Feta and Dill
35 minutes
Roasted Beetroot and Jersey Royal Salad with Herby Crème Fraîche
55 minutes
Roasted Beetroot and Carrot Salad with Feta and Walnuts
50 minutes