Roasted Carrot and Yellow Beetroot Salad


Warm up salads this winter with a roasted golden root vegetable option. Serve over the top of some Persian Labneh along with a good sprinkle of dukka and HFM upcycled salsa verde.


For the salad: 

2 bunches Dutch baby carrots

1 bunch golden beetroot 

Olive oil for cooking

1 can 400g chickpeas (rinsed and drained)

1/2 Lemon

Pinch sea salt 

3 tsp Dukka


HFM Upcycled Salsa Verde


To serve:

100g Harris Farm Persian Labneh

Extra carrot top leaves


  1. Pre heat the oven to 180 °

  2. Line a large baking tray with baking paper.

  3. Remove the leaves off the carrots, saving a few for garnish. Rinse the carrots and and spread out on the baking tray.

  4. Peel the yellow beetroot, chop up into quarters or halves if they are large. Add them to the baking tray as well as a good drizzle of olive oil over the top. Give the tray a toss to coat the vegetables in the olive oil and place in the oven to roast for 30-40 minutes or until soft when tested with a fork.

  5. Once the vegetables are cooked remove the tray from the oven. Add the rinsed and drained chickpeas to the warm tray.

  6. Squeeze over the juice of half a lemon and sprinkle over the top with a good pinch of sea salt and 2 tsp of the dukka. Toss to coat all the vegetables and chickpeas.

  7. To serve, add a spoonful of Persian Labneh to a plate and spread it across the plate with the back of a spoon.

  8. Pile up on top of the labneh the contents of the baking tray including any baking juices.

  9. Add extra carrot top leaves to garnish and a good sprinkle over the top of the remaining dukka.

  10. Serve the salsa verde in small spoonfuls over the top or in a bowl to the side.

Serves: 2-3

Prep & cook time: 45 minutes

Recipe, styling and photography by Bonnie Coumbe. Visit her site here & Instagram here.