Honeyed Beetroot & Carrot Salad with Feta & Hazelnuts Recipe

Introduction

This honeyed beetroot and carrot salad with feta and hazelnuts is a vibrant, flavorful dish perfect for any season. Roasted vegetables infused with citrus and warming spices are paired with nutty grains, fresh herbs, and creamy feta for a satisfying meal or side.

Ingredients

• 4 carrots (about 450g), cut into batons
• 4 beetroots (about 450g), peeled and cut into thin wedges
• 2 tbsp olive oil
• 150g quinoa and bulgur wheat mix
• 2 tbsp honey
• 2 lemons, zested and juiced
• 1 orange, zested and juiced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 75g hazelnuts, roughly chopped
• 2 tbsp extra virgin olive oil
• Small bunch of mint, leaves picked and chopped
• Small bunch of parsley, chopped
• Small bunch of dill, chopped
• 200g feta, crumbled (ensure vegetarian)

Instructions

1. Step 1: Preheat the oven to 200°C (180°C fan/gas mark 6). Place the carrots and beetroot wedges in a roasting tin, drizzle with 2 tbsp olive oil, season well, and toss to coat evenly. Roast for 25 minutes.
2. Step 2: While the vegetables roast, cook the quinoa and bulgur wheat mixture in boiling salted water according to the package instructions. Drain in a sieve and set aside to cool slightly.
3. Step 3: In a small bowl, combine the honey, lemon zest, orange zest, lemon juice, orange juice, ground cumin, and ground coriander to make the dressing.
4. Step 4: Remove the roasting tin from the oven, pour the honey dressing over the roasted vegetables, stir to coat, then sprinkle over the chopped hazelnuts. Return to the oven and roast for another 10 minutes.
5. Step 5: Transfer the cooked grains onto a serving platter. Drizzle with the extra virgin olive oil and squeeze over additional lemon juice. Add most of the chopped herbs and crumbled feta, season well, and toss gently to combine.
6. Step 6: Pile the roasted vegetables and hazelnuts on top of the grains, including any pan juices. Scatter the remaining herbs over the salad just before serving. This dish is best served warm or at room temperature.

Tips & Variations

• Toast the hazelnuts lightly before chopping to enhance their flavor and crunch.
• Substitute bulgur wheat with couscous or additional quinoa if preferred.
• Add a handful of pomegranate seeds for a pop of color and sweet-tart contrast.
• For a vegan option, replace feta with a plant-based cheese or omit it altogether.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave before serving, or enjoy cold as a refreshing salad.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

Yes, you can roast the vegetables and cook the grains a few hours ahead. Assemble the salad just before serving to keep the textures fresh.

Is it okay to use just one type of grain?

Absolutely. Using only quinoa or bulgur wheat works well and simplifies the recipe, though the mix adds extra texture and flavor complexity.

Honeyed Beetroot & Carrot Salad with Feta & Hazelnuts Recipe

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★★★★★

4.5 from 115 reviews

• Author: Noah
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This vibrant Honeyed Beetroot & Carrot Salad combines roasted earthy beets and sweet carrots glazed with a luscious honey-citrus dressing. Tossed with a nutty quinoa and bulgur wheat mix, fresh herbs, crunchy hazelnuts, and creamy feta, this dish is perfect served warm or at room temperature offering a delightful balance of flavors and textures.

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Ingredients

Scale 1x2x3x

Roasted Vegetables

• 4 carrots (about 450g), cut into batons
• 4 beetroots (about 450g), peeled and cut into thin wedges
• 2 tbsp olive oil
• Salt and pepper, to season

Grains

• 150g quinoa and bulgur wheat mix

Honey Dressing and Spices

• 2 tbsp honey
• 2 lemons, zested and juiced
• 1 orange, zested and juiced
• 1 tsp ground cumin
• 1 tsp ground coriander

Toppings and Garnishes

• 75g hazelnuts, roughly chopped
• 2 tbsp extra virgin olive oil
• Small bunch of mint, leaves picked and chopped
• Small bunch of parsley, chopped
• Small bunch of dill, chopped
• 200g feta, crumbled (ensure vegetarian)

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Instructions

1. Preheat and roast vegetables: Heat the oven to 200°C (180°C fan) or gas mark 6. Place the carrot batons and beetroot wedges in a roasting tin, drizzle with 2 tablespoons of olive oil, season with salt and pepper, and toss until evenly coated. Roast in the oven for 25 minutes.
2. Cook the grains: While the vegetables roast, cook the quinoa and bulgur wheat mix in a pan of boiling salted water according to the package instructions. Drain well in a sieve and set aside to cool slightly.
3. Prepare honey-citrus dressing: In a bowl, combine the honey, lemon zest, orange zest, lemon juice, orange juice, ground cumin, and ground coriander to make a flavorful dressing.
4. Glaze and finish roasting the vegetables: Remove the roasting tin from the oven after the initial 25 minutes. Pour the honey-citrus dressing over the roasted vegetables and stir gently to coat. Scatter the roughly chopped hazelnuts on top and return the tin to the oven for an additional 10 minutes to caramelize and finish cooking.
5. Assemble the salad base: Transfer the cooked grains onto a large serving platter. Squeeze some extra lemon juice over them and drizzle with 2 tablespoons of extra virgin olive oil. Add most of the chopped fresh herbs (mint, parsley, dill) and crumble the feta over the grains. Season well to taste and gently toss everything together.
6. Combine and serve: Pile the warm roasted vegetables and hazelnuts on top of the grain-herb-feta mixture, pouring any remaining roasting juices from the tin over the salad to enhance flavor. Scatter the remaining herbs over the top just before serving. This salad is best enjoyed warm or at room temperature.

Notes

• Ensure the feta is vegetarian if required.
• This salad can be served warm or at room temperature making it ideal for entertaining.
• For nut allergies, substitute hazelnuts with toasted pumpkin seeds or omit.
• Use fresh herbs for best flavor impact.
• Adjust seasoning after tossing to ensure balance between sweet, savory, and citrus notes.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Salad
• Method: Roasting
• Cuisine: Mediterranean

Keywords: beetroot salad, carrot salad, honeyed vegetables, roasted vegetables, quinoa bulgur salad, vegetarian salad, Mediterranean salad, feta salad, hazelnuts, healthy salad