Carrot, beetroot and cumin salad with feta and mint

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Melanie Jenkins

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Serves: 8

Time to make: 45 mins

Hands-on time: 20 mins

Ingredients

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4 beetrootbeetsX, peeled, cut in wedges
1 tablespoon olive oil or olive spray oil
4 medium carrots, peeled
5 cups fresh baby spinach
150g feta cheese
½ cup fresh mint, torn
Dressing
4 teaspoons cumin seeds, toasted
2 teaspoons smoked paprika
4 tablespoons lemon juice
4 tablespoons olive oil

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Instructions

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1 Preheat oven to 180ºC. Place beetroot on a roasting tray and drizzle with oil. Roast for 25 minutes, turning halfway through.

2 Cut carrots in strips or make carrot curls or ribbons using a potato peeler. Add to beetroot in the final 5-minutes cooking time.

3 To make dressing, mix all ingredients in a small bowl.

4 Transfer beetroot and carrots to a serving platter lined with spinach. Drizzle dressing over.

5 Crumble feta over. Sprinkle with torn mint and serve.

Variations

Make it gluten free: Check smoked paprika is gluten free.

HFG tip

To make carrot ribbons curlier, place in iced water for 20 minutes once made.

Nutrition Info (per serve)

Calories 182 cal

Kilojoules 760 kJ

Protein 6 g

Total fat 15 g

Saturated fat 5 g

Carbohydrates 10 g

Sugar 6 g

Dietary fibre 4 g

Sodium 340 mg

Calcium 170 mg

Iron 2 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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