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Servings:

Roasted Beetroot & Carrot Salad with Chèvre

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!

Total Time

1hr 20min

4.8

4 Ratings

Author: Gather & Feast

Servings:

Ingredients

Salad

•

Large Beets

•

1 bunch

French Baby Carrots , peeled

•

5 cups

Arugula

•

1/3 cup

Goat Cheese

•

1/2 cup

Hazelnuts , toasted, roughly chopped

•

2 Tbsp

Olive Oil

•

3 Tbsp

Honey

•

to taste

Sea Salt

Dressing

•

3 Tbsp

Olive Oil

•

4 Tbsp

Red Wine Vinegar

•

to taste

Freshly Ground Black Pepper

•

to taste

Sea Salt

Cooking Instructions

Preheat oven to 400 degrees F (200 degrees C).

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.

Once the beetroot and carrots are cooked, remove them from the oven, drizzle with more Honey (2 Tbsp) and set aside to cool.

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.

Arrange the Arugula (5 cups) on a serving plate and place the beetroots and carrots on top.

Crumble over the Goat Cheese (1/3 cup) , sprinkle with Hazelnuts (1/2 cup) , and sea salt.

Drizzle with dressing and serve! Enjoy!

Nutrition Per Serving

CALORIES

485

FAT

35.6 g

PROTEIN

11.2 g

CARBS

33.0 g