Name: Beetroot and heirloom carrot salad with persian fetta
Cook time: 45 min
Total time: 45 min
Yield: 8
Ingredients: Dressing; 1/2 cup (125ml) olive oil; 1/4 cup (60ml) red wine vinegar; 1 tablespoon honey; 500 gram (1 pound) golden baby beetroot (beets), trimmed; 500 gram (1 pounds) red baby beetroot (beets), trimmed; 800 gram (1½ pounds) baby carrots, trimmed; 800 gram (1½ pounds) baby purple carrots, trimmed; 1 large red onion (300g), cut into thick wedges; 2 teaspoon dijon mustard; 1/2 cup loosely packed fresh mint leaves; 180 gram (5½-ounce) tub persian fetta, drained, crumbled

Ingredients

Dressing

1/2 cup (125ml) olive oil

1/4 cup (60ml) red wine vinegar

1 tablespoon honey

500 gram (1 pound) golden baby beetroot (beets), trimmed

500 gram (1 pounds) red baby beetroot (beets), trimmed

800 gram (1½ pounds) baby carrots, trimmed

800 gram (1½ pounds) baby purple carrots, trimmed

1 large red onion (300g), cut into thick wedges

2 teaspoon dijon mustard

1/2 cup loosely packed fresh mint leaves

180 gram (5½-ounce) tub persian fetta, drained, crumbled

Method

1.To make dressing, whisk ingredients together in a small bowl; season to taste.

2.Preheat oven to 200°C/400°F. Line 2 oven trays with baking paper.

3.Scrub beetroot and carrots. Divide beetroot, carrot and onion between trays. Spoon half the dressing over vegetables; toss to coat. Season. Roast 45 minutes or until vegetables are tender; cool slightly. Peel beetroot; cut in half (or quarters if large). Cut carrots in half lengthways.

4.Stir mustard into remaining dressing.

5.Arrange vegetables on a platter; top with mint and remaining dressing. Serve warm topped with fetta.

Orange carrots are known for their beta carotene content, while purple ones contain the purple pigment anthocyanin, a powerful antioxidant. Carrots share the same botanical family as parsnips, fennel and parsley; vegetables and herbs that they also partner well with in the kitchen.
Note

Woman's Weekly Food

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Ingredients

Method

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