Cumin Roast Beetroot, Squash And Carrot With Herb Salad. Hello friends, so how are you today? Are you looking for a nice and healthy salad recipe?
Cumin Roast Beetroot, Squash & Carrot with herb salad anyone?
This salad brings together the earthy flavours of roast veg, crunchy hazelnuts and fresh herbs. With a spicy heat and the fresh zing of lime and yogurt this dish is a crowd pleaser in winter or summer.
If you’re searching for a vibrant, nutrient-packed dish that celebrates earthy vegetables and bold, warm spices, this Cumin Roast Beetroot, Squash and Carrot with Herb Salad is the perfect recipe to brighten your table.
Bursting with colour and full of naturally sweet, caramelised flavours, this roasted vegetable salad is a delicious way to enjoy seasonal produce while keeping things simple, wholesome, and satisfying.
Cumin Roast Beetroot, Squash And Carrot With Herb Salad:
How To Make An Cumin Roast Beetroot, Squash And Carrot With Herb Salad.
The magic starts with roasting beetroot, pumpkin, and carrots until they become tender on the inside and beautifully golden on the outside.
Lightly tossed in aromatic cumin, chilli, salt and pepper, and olive oil, the vegetables develop a deep, smoky warmth that pairs wonderfully with fresh herbs.
Also a finishing touch of parsley, mint, or coriander along with a zesty, tangy dressing creates an irresistible balance of hearty and refreshing elements.
Serves: 4 | Preparation time: 10 minutes | Cooking time: 35 minutes.
You’ll Need:
- 800g butternut squash
- 4 raw beetroot
- 3 carrots
- 2-3tbsp rapeseed or olive oil
- 2 tsp cumin seeds
- pinch dried chilli flakes
- salt and pepper
- 2 tbsp hazelnuts, roughly chopped
- 1 bag herb salad
- 100ml coconut or natural yogurt (low fat if you prefer)
- 1 lime
What To Do:
1.) Heat the oven to 200C. Peel the pumpkin, beetroot and carrot and chop into bite size chunks. Lay in a single layer in a large baking tray and drizzle with half of the oil.
Sprinkle with the cumin seeds and chilli and season well with the salt and pepper. Toss the veg well so it’s all coated and roast for 30 minutes until the veg are softened and charred.
2.) Meanwhile toast the nuts in a dry frying pan then set aside.
3.) Once the veg are cooked tip the salad bag onto a large serving plate, spoon the roast veg over the top then scatter with hazelnuts.
Mix together the yogurt and zest of 1 lime and dollop over the veg then drizzle the whole plate with the remaining oil, the juice of the lime and a good pinch of salt and pepper.
Cumin Roast Beetroot, Squash And Carrot With Herb Salad:
Cumin Roast Beetroot, Squash And Carrot With Herb Salad.
This cumin roast vegetable salad is ideal for anyone looking for a healthy meal prep idea, a vibrant vegetarian side dish, or a nutrient-rich lunch bowl.
It’s naturally gluten-free, full of fiber, and packed with antioxidants, making it both flavourful and nourishing.
Serve it warm or at room temperature for a versatile dish that works beautifully for weeknight dinners, festive gatherings, or seasonal menus.
Get ready to fall in love with this fragrant, colourful roasted vegetable and herb salad!
Recipe and recipe photography by Make More Of Salad.
So what do you think of this Cumin Roast Beetroot, Squash And Carrot With herb Salad recipe? Do you also fancy trying it?
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Claire Justine Oxox- Over 50s Lifestyle Blog. You can also read more about me here: Over 50s Lifestyle Blog.
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