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Recipes
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Roasted Beetroot & Carrot Salad with Chèvre

12 INGREDIENTS • 7 STEPS • 1HR 20MINS

Roasted Beetroot & Carrot Salad with Chèvre

Recipe
4.8
4 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!
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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/
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 20MINS
Total Time
$2.15
Cost Per Serving
Ingredients
Servings
4
us / metric
Salad
Beet
4
Large Beets
peeled & roughly chopped into 3cm pieces
French Baby Carrots
1 bunch
French Baby Carrots, peeled
Arugula
5 cups
Arugula
Goat Cheese
1/3 cup
Goat Cheese
Hazelnuts
1/2 cup
Hazelnuts, toasted, roughly chopped
Olive Oil
2 Tbsp
Olive Oil
Honey
3 Tbsp
Honey
Sea Salt
to taste
Sea Salt
Dressing
Olive Oil
3 Tbsp
Olive Oil
Red Wine Vinegar
4 Tbsp
Red Wine Vinegar
Freshly Ground Black Pepper
to taste
Freshly Ground Black Pepper
Sea Salt
to taste
Sea Salt
Nutrition Per Serving
VIEW ALL
Calories
485
Fat
35.6 g
Protein
11.2 g
Carbs
33.0 g
Add to plan
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Roasted Beetroot & Carrot Salad with Chèvre
Save
author_avatar
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/
Cooking InstructionsHide images
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 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 (4 Tbsp), Sea Salt (to taste), and Freshly Ground Black Pepper (to taste) and set aside.
step 4 To make the dressing, mix Olive Oil (3 Tbsp), Red Wine Vinegar (4 Tbsp), 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 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 (1/3 cup), sprinkle with Hazelnuts (1/2 cup), and sea salt.
step 6 Crumble over the Goat Cheese (1/3 cup), sprinkle with Hazelnuts (1/2 cup), and sea salt.
step 7
Drizzle with dressing and serve! Enjoy!
step 7 Drizzle with dressing and serve! Enjoy!
Tags
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Appetizers
American
Gluten-Free
Lunch
Healthy
Shellfish-Free
Dinner
French
Vegetarian
Salad
Mediterranean
Side Dish
Vegetables
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