Carrot and Beetroot Salad

Beetroot and carrot salad is a staple side dish, perfect when Spring has arrived but none of the Spring vegetables have turned up yet. 

4-6 carrots, top ends removed, peeled and quartered lengthwise

Olive oil, 1/4 teaspoon of each salt, chilli flake and cumin seeds

6 beetroot, top ends removed, peeled and cut into 6ths lengthwise

Olive oil, salt and pepper

100 grams feta*

Flat-leaf parsley

Simple dressing with 1/3rd balsamic vinegar, 2/3rd olive oil and 1tsp wholegrain mustard.

Preheat the oven to 180 C

1. Add the prepared carrots to a large bowl and toss to coat with the olive oil, salt, chilli and cumin seeds.  Spread on a tray.  Bake for 25 minutes

2. Add the prepared beetroot to the same bowl, and toss to coat with olive oil, salt and pepper. Spread on a second tray.  Bake for 25-30 minutes.

3. Dice or crumble the feta, and tear up the parsley.  Layer all together on a serving plate and drizzle with the dressing.

Notes:  I used the Whitestone Fuschia Creek Feta.  It's quite firm, very punchy flavour-wise and not overly salty.  I find the firmness helps to stop it being smeared about everywhere.  A soft goat's cheese would work well here too.