Autumn Beetroot & Carrot Salad


• 600g Beetroot

• 300g Carrots

• 1 tsp white sugar

• 1 Sprig Fresh Mint Leaves

• 10g Fresh Thyme

• 50g Pumpkin Seeds or Kernels

• Salt – to taste

• Black Pepper – to taste

• 50ml Olive Oil

• 50ml Balsamic Vinegar

• 30g Fresh Spinach

• 100g Feta


Step 1: Peel and dice the beetroot and carrots

Step 2: Muddle together the balsamic vinegar and olive oil, sugar, salt and pepper and thyme

Step 3: Place the beetroot and carrots in separate baking trays and drizzle with half of the balsamic dressing and cook in the oven for aprox 25 minutes (the carrot may cook a little quicker) at 200 degrees until roasted

Step 4: Leave to cool

Step 5: Combine together the roasted beetroot and carrots. Dress the salad using the remainder of the balsamic vinegar and olive oil and mint.

Step 6: Fold through the fresh spinach, pumpkin kernels and sprinkle with feta

Invite over your friends and enjoy!

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