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Roasted Carrot, Beet & Feta Salad with Honey Mustard Vinaigrette Recipe

Roasted Carrot, Beet & Feta Salad with Honey Mustard Vinaigrette recipe


This is a colorful salad with roasted carrots and beets, creamy feta cheese, and a sweet and tangy honey mustard dressing. It's a fresh and healthy dish that's perfect for a light lunch or as a side salad for dinner.


3 medium beets
5 medium carrots
6 eggs
1 x 4 oz block feta cheese
1/4 cup chopped walnuts
1/2 small bunch Italian parsley
1 tablespoon honey
1 tablespoon Dijon mustard
3 tablespoons extra virgin olive oil
1 tablespoon white wine vinegar
1 teaspoon poppy seeds
1/2 teaspoon salt
1/4 teaspoon black pepper


Preheat your oven to 400°F (200°C).
Wash, peel, and cut the beets and carrots into bite-sized pieces. Place them on a baking sheet, drizzle with 1 tablespoon of olive oil, sprinkle with salt and pepper, and toss to coat.
Roast the vegetables in the preheated oven for 25 minutes or until tender and slightly caramelized.
While the vegetables are roasting, place eggs in a saucepan, cover with water, and bring to a boil. Reduce heat to a simmer and cook for 9 minutes for firm yet slightly creamy yolks.
Drain the hot water and cool the eggs with ice or by running under cold water. Peel and cut the eggs into halves or quarters.
For the vinaigrette, whisk together the honey, Dijon mustard, white wine vinegar, remaining 2 tablespoons of olive oil, poppy seeds, and a pinch of salt and pepper in a small bowl.
Chop the parsley leaves and crumble the feta cheese.
Once the vegetables are done, let them cool slightly.
To assemble the salad, arrange the roasted vegetables on a serving platter or in a salad bowl. Add the hard-boiled eggs and sprinkle with crumbled feta cheese and chopped walnuts.
Drizzle the honey mustard vinaigrette over the salad and garnish with chopped parsley.
Serve the salad warm or at room temperature. Enjoy!

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