I made this on a whim one evening when I felt like something a bit lighter but still satisfying and it was so delicious I’ve made it two times since! What’s even better is that it makes the most of all the delicious root vegetables that are in season at the moment here in Australia.
Don’t have or like beets or dutch carrots? Regular carrots, parsnips, pumpkin and red onion would also work well. Just make sure you have it with the dressing - the sweet honey mustard works really well with the earthiness of the veg. I feel very cringe/Masterchef saying that but it’s true…
For this recipe (which made enough for two servings) I used one bunch of dutch carrots, two beetroots, 2 tbsp chopped walnuts and one bag of salad leaves. However, you can scale this up or down or sub in other root vegetables to suit your needs.
👩🍳 Method
1️⃣ Preheat your oven to 180c.
2️⃣ Rinse the carrots and the beetroot.
3️⃣ Chop the beetroot into small cubes and add to a lined baking tray with the carrots. Drizzle with extra virgin olive oil and season with salt, pepper and some dried thyme. Rub everything together and then spread the vegetables back out on the tray.
4️⃣ Put the baking tray in the oven and roast for 45 mins - 1 hour. You want the carrots to be going golden and crunchy on the outside.
5️⃣ While the veg is roasting, add all the dressing ingredients to a cup and mix together.
6️⃣ Once cooked, remove the baking tray from the oven and set aside. Rinse a bag of mixed salad leaves and add to a serving dish.
7️⃣ Add in the beetroot cubes and some chopped walnuts and mix so the beetroot and walnuts are evenly distributed through the salad. Add the carrots, a blob of hummus and spoon over the dressing.
🍴 Enjoy as a side dish, or add your protein of choice to make it a complete and satisfying meal (feta, eggs, shredded chicken, lentils, salmon etc).
👩🍳 For the dressing:
1/4 cup of extra virgin olive oil
Juice of 1 lemon
1 tsp raw honey
1 tsp apple cider vinegar
2 1/2 tsp wholegrain mustard
Salt and pepper to taste