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Beet, carrot and feta with orange and hazelnuts recipe
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
"Nutritious autumn root vegetable salad bursting with flavors, including baby carrots, beetroot, leek, and radish."
Ingredients:
  • 2 oranges
  • 1 bunch baby beetroot, trimmed, scrubbed
  • 2 bunches baby carrots, trimmed, scrubbed
  • 1 bunch baby radish, trimmed, scrubbed
  • 2 (about 300g) medium beetroot, trimmed, scrubbed
  • 36.40 gm olive oil
  • 20.00 ml balsamic vinegar
  • 5.90 gm Dijon mustard
  • 100g salad leaves (such as radicchio and rocket)
  • 3 fresh thyme sprigs
  • 100g feta, crumbled
  • 50g skinless hazelnuts, roasted, chopped
  • Thinly sliced green shallot, to serve
  • Micro herbs, to serve
  • Nasturtium leaves, to serve
Instructions:
  • Preheat the oven to 200C/180C fan forced. Grease and line a baking tray with baking paper. Place baby vegetables on the tray, spray with oil, and season generously. Roast for 30 minutes or until they are tender.
  • Boil medium beetroot in a saucepan for 30 minutes until tender. Drain and peel using rubber gloves to avoid staining your hands. Set aside.
  • Prepare the dressing by whisking olive oil, balsamic vinegar, and mustard in a bowl. Don't forget to season it.
  • Peel and separate the orange. Lay salad leaves on a plate. Slice the medium beetroot. Place on top of the leaves. Add baby vegetables, orange pieces, thyme, feta, hazelnuts, green shallot, micro herbs, and nasturtium leaves. Drizzle with dressing and season before serving.

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