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RECIPE
12 INGREDIENTS7 STEPS1HR 20MIN

Roasted Beetroot & Carrot Salad with Chèvre

4.7
3 Ratings

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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.
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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!
1HR 20MIN
Total Time

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.
GO TO BLOG

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 Beet (4) and French Baby Carrots (1 bunch) onto a paper-lined baking tray, drizzle with Olive Oil (2 tablespoon), Honey (1 tablespoon), 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 tablespoon) and set aside to cool.
Step 4
To make the dressing, mix Olive Oil (3 tablespoon), Red Wine Vinegar (4 tablespoon), Sea Salt (to taste), and Freshly Ground Black Pepper (to taste) and set aside.
Step 5
Arrange the Arugula (100 gram) on a serving plate and place the beetroots and carrots on top.
Step 6
Crumble over the Goat Cheese (100 gram), 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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