Roast beetroot salad with feta and mint
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Time to make:
45 mins, prep 20 mins, cook 25 mins
$4.02 per serve
(at time of publication)
Full ingredients list:
- 4 beetroots, peeled, cut into wedges
- cooking oil spray
- 4 medium carrots, peeled into ribbons
- 5 cups baby spinach
- 150g reduced-fat feta, crumbled
- 1/2 cup fresh mint, torn
- 4 teaspoons cumin seeds, toasted
- 2 teaspoons smoked paprika
- 4 tablespoons lemon juice
- 4 tablespoons olive oil
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 180ºC. Place beetroot onto a lined baking tray and spray with oil. Roast for 25 minutes, turning halfway through.
Step 2 Add carrot to beetroot in the final 5 minutes of cooking time.
Step 3 Meanwhile, whisk together all dressing ingredients.
Step 4 In a large bowl, toss together beetroot and carrots with spinach leaves. Drizzle with dressing and sprinkle with feta and mint.
To make carrot ribbons curlier, place in ice water for 20 minutes once peeled.
About this recipe
First published: March 2011