Description
A colourful, flavour-packed salad combining sweet roasted carrots and earthy beets with creamy whipped feta, fresh arugula, crunchy pistachios, parsley, mint, and a sweet and gently spicy hot honey dressing.
Ingredients
For the Roasted Carrots & Beets:
3 cups carrots, peeled and cut into thick slices (360 g)
2 medium beets, peeled and cut into wedges (300 g)
2 tbsp olive oil (30 ml)
1 tbsp honey (21 g)
½ tsp ground cumin (1 g)
½ tsp smoked paprika (1 g)
½ tsp salt (3 g)
¼ tsp black pepper (0.5 g)
For the Whipped Feta:
6 oz feta cheese, crumbled (170 g)
½ cup Greek yogurt (120 g)
1 tbsp olive oil (15 ml)
1 tbsp fresh lemon juice (15 ml)
1 small garlic clove (3 g)
¼ tsp black pepper (0.5 g)
For the Hot Honey Dressing:
3 tbsp honey (63 g)
1 tsp hot sauce (5 ml)
1 tbsp fresh lemon juice (15 ml)
1 tbsp olive oil (15 ml)
¼ tsp red pepper flakes (0.5 g)
For the Salad:
2 cups baby arugula (40 g)
⅓ cup shelled pistachios, roughly chopped (45 g)
2 tbsp fresh parsley, chopped (8 g)
1 tbsp fresh mint, chopped (4 g)
Instructions
1. Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper. Place the carrots and beets on the prepared baking sheet. Add the olive oil, honey, cumin, smoked paprika, salt, and black pepper, then toss well until the vegetables are evenly coated.
2. Spread the vegetables into a single layer, keeping the beets slightly separated if possible. Roast for 30–35 minutes, turning the vegetables halfway through cooking. The carrots should be tender and caramelised, while the beets should be fork-tender with lightly browned edges. Let the roasted vegetables cool slightly once cooked.
3. While the vegetables roast, add the feta, Greek yogurt, olive oil, lemon juice, garlic, and black pepper to a food processor. Blend for 1–2 minutes, scraping down the sides as needed, until the mixture is smooth, creamy, and easy to spread.
4. Add the honey, hot sauce, lemon juice, olive oil, and red pepper flakes to a small bowl. Stir until smooth and well combined. Taste and adjust the amount of hot sauce or red pepper flakes if desired.
5. Spread the whipped feta evenly over a large serving plate. Arrange the roasted carrots and beets over the feta, then scatter the baby arugula, chopped pistachios, parsley, and mint over the top.
6. Drizzle the hot honey dressing generously over the salad just before serving. Serve warm or at room temperature so the roasted vegetables remain the star of the dish while the whipped feta stays creamy underneath.
Notes
Cut the vegetables evenly so the carrot slices and beet wedges roast at a similar rate. Spread the vegetables into a single layer rather than overcrowding the baking sheet to encourage caramelisation. Give the feta mixture enough time in the food processor to become smooth and creamy. Add the pistachios shortly before serving so they retain their crunch. Drizzle the hot honey over the assembled salad at the last moment for the freshest flavour and texture. The roasted carrots and beets can be prepared ahead and gently brought back to room temperature before assembling. The whipped feta can be prepared ahead and kept covered in the refrigerator until ready to use. Soft goat cheese can be substituted for feta. Reduce the hot sauce or red pepper flakes for a milder dressing, or increase them for more heat. The salad can be served warm, at room temperature, or chilled. Serve alongside roasted chicken, grilled fish, warm flatbread, or other Mediterranean-inspired dishes. For entertaining, assemble the whipped feta and roasted vegetables on a large platter and add the greens, pistachios, herbs, and dressing just before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean