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Colorful spring salad with roasted beets and black carrots.

IvanEats recipe

Beet Salad

Prep 20 minCook 1 h 20 minOriginal: 3
Cooking for
3
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Ingredients

Main

To Serve

Method

  1. Preheat the oven to 210°C (210°C).
  2. Place the beet wedges in a roasting pan with the rosemary, 6 thyme sprigs, olive oil, salt, and black pepper. Toss to coat.
  3. Pour in 1–2 dl (½–¾ cup) of orange juice and cover the pan with aluminium foil.
  4. Roast for about 1 hour, or until the beets are tender.
  5. Remove the foil, increase the oven temperature to 250°C (250°C), and roast for another 15–20 minutes, or until the beets are caramelized.
  6. Meanwhile, heat a frying pan over medium heat and add the carrot slices.
  7. Pour in 2 dl (¾ cup) of orange juice, add the butter, and season with salt and black pepper.
  8. Bring to a simmer, cover with a lid, and cook for about 10–12 minutes or until the carrots are almost tender.
  9. Add the remaining thyme sprigs and the honey. Stir gently and let simmer uncovered until the liquid is reduced and glossy.
  10. To serve, arrange a thick layer of lettuce on a large platter.
  11. Top with the roasted beets and glazed carrots.
  12. Crumble over feta cheese, sprinkle with the toasted walnuts, and drizzle with the glossy carrot juices. Enjoy!

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Beet Salad | IvanEats