Honeyed beetroot & carrot salad with feta & hazelnuts
Indulge in the flavorful combination of honeyed beetroot and carrot, topped with creamy feta and crunchy hazelnuts. A perfect blend of sweet, tangy, and nutty notes in every bite.
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:
- Preheat the oven to 200C/180C fan/gas 6. Place the carrot and beetroot wedges in a roasting tray, drizzle with olive oil, season, and mix well. Roast for 25 minutes.
- In the meantime, in a pot of boiling salted water, cook the quinoa and bulgur wheat mixture according to the package instructions. Drain using a sieve and let it cool down slightly.
- Mix together the honey, lemon zest, orange zest and juice, cumin, and coriander. Take out the roasting tray from the oven and pour the honey mixture over the vegetables. Stir well, add hazelnuts, and put it back in the oven for another 10 minutes.
- Transfer the cooked grains to a serving plate. Squeeze lemon juice, drizzle extra virgin olive oil, add most of the herbs and feta, season, and mix. Arrange the roasted vegetables and hazelnuts on top, pouring any juices from the tray. Sprinkle the remaining herbs just before serving. This dish is best enjoyed warm or at room temperature.
Summary:
- Calories: 3115 kcal
- Fat: 157 g
- Protein: 94 g
- Carbs: 370 g
- Potassium: 5272 mg
- Magnesium: 898 mg