Carrot, beetroot and cumin salad with feta and mint
- 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
- 4 teaspoons cumin seeds, toasted
- 2 teaspoons smoked paprika
- 4 tablespoons lemon juice
- 4 tablespoons olive oil
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.
Make it gluten free: Check smoked paprika is gluten free.
To make carrot ribbons curlier, place in iced water for 20 minutes once made.
Nutrition Info (per serve)
Total fat 15g
–Saturated fat 5g
Dietary fibre 4g
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