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RECIPE
12 INGREDIENTS7 STEPS1hr 20min

Roasted Beetroot & Carrot Salad with Chèvre

4.7
3 Ratings
Today's Roasted Beetroot and Carrot salad recipe is a delicious combination of earthy root vegetables, peppery rocket and creamy chèvre. It’s the perfect 'seasonal crossover’ dish... summer salad, meets autumnal warmth. Lovely!
Roasted Beetroot & Carrot Salad with Chèvre Recipe | SideChef
Today's Roasted Beetroot and Carrot salad recipe is a delicious combination of earthy root vegetables, peppery rocket and creamy chèvre. It’s the perfect 'seasonal crossover’ dish... summer salad, meets autumnal warmth. Lovely!
Gather & Feast
Hi, I'm Ashely! I love to create wholesome and nutritious recipes using natural ingredients and fresh in-season produce. My hope is to encourage you to gather and feast with the ones you love.
http://gatherandfeast.com/
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Gather & Feast
Hi, I'm Ashely! I love to create wholesome and nutritious recipes using natural ingredients and fresh in-season produce. My hope is to encourage you to gather and feast with the ones you love.
http://gatherandfeast.com/
1hr 20min
Total Time
$2.15
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4

Salad

4
Large  Beets
peeled & roughly chopped into 3cm pieces
1 bunch
French Baby Carrots , peeled
5 cups
3.5 oz
Goat Cheese
1/2 cup
Hazelnuts , toasted, roughly chopped
2 Tbsp
3 Tbsp
to taste

Dressing

3 Tbsp
1/4 cup
Red Wine Vinegar
to taste
Freshly Ground Black Pepper
to taste
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Nutrition Per Serving

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CALORIES
485
FAT
35.6 g
PROTEIN
11.2 g
CARBS
33.0 g

Cooking Instructions

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Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
Place the Beets (4) and French Baby Carrots (1 bunch) onto a paper-lined baking tray, drizzle with Olive Oil (2 Tbsp) , Honey (1 Tbsp) , and sprinkle with Sea Salt (to taste) . Pop the tray into the oven and bake for about one hour.
Step 3
Once the beetroot and carrots are cooked, remove them from the oven, drizzle with more Honey (2 Tbsp) and set aside to cool.
Step 4
To make the dressing, mix Olive Oil (3 Tbsp) , Red Wine Vinegar (1/4 cup) , Sea Salt (to taste) , and Freshly Ground Black Pepper (to taste) and set aside.
Step 5
Arrange the Arugula (5 cups) on a serving plate and place the beetroots and carrots on top.
Step 6
Crumble over the Goat Cheese (3.5 oz) , sprinkle with Hazelnuts (1/2 cup) , and sea salt.
Step 7
Drizzle with dressing and serve! Enjoy!
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Nutrition Per Serving
Calories
485
% Daily Value*
Fat
35.6 g
46%
Saturated Fat
8.5 g
42%
Trans Fat
0.0 g
--
Cholesterol
19.8 mg
7%
Carbohydrates
33.0 g
12%
Fiber
6.8 g
24%
Sugars
25.0 g
--
Protein
11.2 g
22%
Sodium
241.9 mg
11%
Vitamin D
0.1 µg
0%
Calcium
169.0 mg
13%
Iron
2.6 mg
14%
Potassium
627.9 mg
13%
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