Beetroot Salad Recipe with Feta, Rucola and Pistachios on Cumin Spiced Carrot

5 from 1 vote

Beetroot Salad Recipe with Feta, Rucola and Pistachios on Cumin Spiced Carrot

This roast beetroot salad recipe with feta, rucola and pistachios on cumin-spiced carrot hummus makes my twist on a classic salad that takes inspiration from the Middle East. The bed of carrot hummus adds another dimension of flavour and texture, while pistachios add crunch and are better suited to this version than walnuts.

Prep Time10

Cook Time50

Total Time1

Course: Salad

Cuisine: Australian, Mediterranean, Middle Eastern

Servings:

Calories: 1341kcal

Author: Lara Dunston

Ingredients

400 g whole beetroots scrubbed
1 cup carrot hummus
3 tbsp extra virgin olive oil
1 tbsp quality balsamic vinegar
½ tsp sea salt
100 g Greek feta or salty white cheese sliced into chunks
24 rucola leaves, washed arugula, roca, rocket leaves
60 g pistachios roasted in a pan

Metric - US Customary

Instructions

Pre-heat your oven to 200°C (390°F).
Loosely wrap each of the scrubbed whole beetroots in foil and roast in the oven until soft, around 40 minutes or so, until a skewer or fork easily slides into the beetroots.
Carefully remove the foil, allow the beetroots to cool, and slice them into chunks, peeling off and discarding tough pieces of skin, if any.
Use a large tablespoon to spread a layer of carrot hummus onto a large serving plate and drizzle on a teaspoon of extra virgin olive oil.
Make the salad dressing with the remaining extra virgin olive oil by pouring into a small jar, adding a tablespoon of quality balsamic vinegar, and half a teaspoon of sea salt. Stir and taste and adjust seasoning to suit your palate. Set it aside.
Assemble the salad by spreading the chunks of beetroot and feta on top of the carrot hummus, spread the rucola leaves on top of those, sprinkle on the roasted pistachios, drizzle with the dressing, and serve immediately.

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