Description
Roasted Beet and Carrot Salad with Feta & Garlic Yogurt Sauce is a colourful and flavourful side dish made with tender roasted beetroot and carrots, creamy garlic yoghurt sauce, salty feta and crunchy toasted walnuts. The vegetables are roasted until caramelised around the edges, then served over a smooth lemony yoghurt sauce for a simple dish with plenty of texture and flavour.
Ingredients
2 medium beets, peeled and cubed
2 large carrots, sliced into sticks
2 tbsp olive oil
Salt and black pepper, to taste
1/2 tsp smoked paprika
1/2 tsp dried thyme
1/2 cup (120 g) Greek yogurt
1 garlic clove, minced
1 tbsp fresh lemon juice
1 tbsp olive oil
1/4 tsp salt
Pinch of black pepper
1/2 cup crumbled feta cheese
2 tbsp fresh parsley, chopped
2 tbsp toasted walnuts, roughly chopped
Lemon zest, optional
Instructions
1. Preheat the oven to 425°F (220°C). Place the cubed beetroot and carrot sticks on a large baking sheet. Drizzle with olive oil and season with salt, black pepper, smoked paprika and dried thyme.
2. Toss everything together until the vegetables are evenly coated. Spread them into a single layer on the baking sheet.
3. Roast for 30–35 minutes, turning the vegetables halfway through, until the beetroot and carrots are tender and caramelised around the edges.
4. While the vegetables are roasting, add the Greek yogurt, minced garlic, lemon juice, olive oil, salt and black pepper to a small bowl. Whisk until smooth and creamy.
5. Once roasted, allow the beetroot and carrots to cool for a few minutes. They should remain warm but not be so hot that they make the yogurt sauce too runny.
6. Spread the garlic yogurt sauce generously across a serving platter. Arrange the warm roasted beetroot and carrots over the yogurt sauce.
7. Scatter the crumbled feta generously over the roasted vegetables.
8. Garnish with fresh chopped parsley and toasted walnuts. Add a little lemon zest if desired. Serve warm or at room temperature.
Notes
Cut the vegetables into similar-sized pieces so they roast evenly.
Keep the vegetables in a single layer and avoid overcrowding the baking sheet to encourage caramelisation.
Turn the vegetables halfway through roasting so the beetroot and carrots brown more evenly.
Allow the roasted vegetables to cool slightly before assembling so the garlic yogurt sauce remains creamy.
Toast the walnuts before serving for extra crunch and flavour.
The salad can be served warm or at room temperature.
The garlic yogurt sauce can be prepared while the vegetables roast or shortly beforehand and kept chilled until assembly.
The walnuts can be omitted if desired.
For the best presentation, spread the yogurt sauce across the platter first, then arrange the roasted vegetables on top before finishing with feta, parsley and walnuts.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Roasted
- Cuisine: Mediterranean