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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
