Roasted beetroot salad with caraway seeds, feta, honey and hazelnuts

Poor beetroots don’t get enjoyed nearly enough in my opinion, and sure.. they can be a bit earthy but I love them. My roasted beet salad with caraway seeds, feta, honey and hazelnuts is one of my favourite ways to eat them. The combination of caraway seeds and beetroot is heavenly but* if you can’t find caraway seeds feel free to try this with fennel seeds or even cumin seeds. I am sure it would be delicious.

 | Serves 6 as a side or starter |

Ingredients

• 1kg beets, cleaned and thinly sliced (I use a mandolin)

• Olive oil

• 2 cloves of garlic, crushed

• 1 tbsp caraway seeds

• Sea salt

• 100g feta

• 50g chopped hazelnuts

• Runny honey

• Fresh mint to serve (optional) 

Method 

• Preheat your oven to 200 degrees fan setting.

• Place your sliced beets into a large bowl. Drizzle with a good glug of olive oil and add the crushed garlic and caraway seeds.

• Toss everything together using your hands and arrange the beetroots evenly on 2 large baking trays. Sprinkle over a good pinch of salt.

• Roast for about 25 minutes until they are cooked and slightly caramelised and charred in places.

• Allow them to cool slightly before arranging onto a serving dish.

• Drizzle over 2-3 tbsp of honey (depending on your taste for sweetness). Crumble over the feta, sprinkle over the hazelnuts and finish with a little torn fresh mint if you like.