Carrot and Beetroot Salad
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Carrot and Beetroot Salad

Roast carrot and beetroot salad with feta and parsley

A staple side dish, perfect for when spring has arrived but none of the spring vegetables have turned up yet.

Ingredients

  • 4–6 carrots, tops removed, peeled and quartered lengthwise
  • Olive oil, plus ¼ teaspoon each of salt, chilli flakes and cumin seeds (for the carrots)
  • 6 beetroot, tops removed, peeled and cut into sixths lengthwise
  • Olive oil, salt and pepper (for the beetroot)
  • 100g feta*
  • Flat-leaf parsley
  • Dressing: 1/3 balsamic vinegar, 2/3 olive oil, 1 teaspoon wholegrain mustard

Method

  1. Preheat the oven to 180°C.
  2. Toss the carrots in olive oil, salt, chilli and cumin seeds. Spread on a tray and bake for 25 minutes.
  3. Toss the beetroot in olive oil, salt and pepper. Spread on a second tray and bake for 25–30 minutes.
  4. Dice or crumble the feta and tear up the parsley. Layer everything on a serving plate and drizzle with the dressing.

Notes

I used Whitestone Fuschia Creek Feta — quite firm, punchy in flavour and not overly salty. The firmness helps stop it smearing about. A soft goat's cheese would work well too.

The Pairing

Earthy beetroot and sweet carrot sit beautifully with a lighter, savoury Pinot Noir, or a dry rosé. Browse the Pinot Noir or rosé collections.