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Honeyed beetroot & carrot salad with feta & hazelnuts

Honeyed beetroot & carrot salad with feta & hazelnuts served on a sharing platter

Honeyed beetroot & carrot salad with feta & hazelnuts

Name: Honeyed beetroot & carrot salad with feta & hazelnuts
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
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)

Cassie Best

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Serves 4 - 6

Easy

Prep: 20 mins

Cook: 30 mins

A star rating of 4.8 out of 5.25 ratingsRate

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Toss together beetroot, carrot, feta, hazelnuts, quinoa and bulgur wheat, plus herbs and the zesty orange and lemon, to make this stunning salad

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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)

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Nutrition: Per serving (6)

kcal437
fat24g
saturates6g
carbs38g
sugars19g
fibre9g
protein13g
salt1.1g

Method

step 1

Heat the oven to 200C/180C fan/gas 6. Tip the carrots and beetroot wedges into a roasting tin, drizzle with the olive oil and season. Toss to coat and roast for 25 mins.
step 2

Meanwhile, cook the quinoa and bulgur wheat mixture in a pan of boiling salted water following pack instructions. Drain in a sieve, then set aside to cool slightly.
step 3

Combine the honey, lemon zest, orange zest and juice, the cumin and coriander. Remove the tin from the oven and pour the honey mixture over the veg. Stir, then scatter over the hazelnuts and return to the oven for another 10 mins.
step 4

Tip the cooked grains onto a serving platter. Squeeze over the lemon juice and drizzle with the extra virgin olive oil. Top with most of the herbs and the feta, season well, and toss together. Pile the roasted veg and hazelnuts on top, pouring over any roasting juices from the tin. Scatter with the remaining herbs just before serving. Best served warm or at room temperature.

Recipe from Good Food magazine, Vegetarian Christmas 2022

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Overall rating

A star rating of 4.8 out of 5.25 ratings

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