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Crazy Feta Root Vegetable Salad

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Watch the Recipe:

Ingredients 

  • 1 large beet or 2 regular beets washed and peeled
  • 8 rainbow carrots washed and peeled
  • 1 jalapeño halved
  • 1 tablespoon avocado oil
  • Salt and pepper to taste
  • 4-6 ounces feta cheese room temperature
  • Ground harissa to taste
  • 2 tablespoons hot honey or to taste, I eyeballed it
  • Microgreens or greens of your choice
  • Extra virgin olive oil
  • ¼ cup crushed pistachios

Directions 

  • Preheat your oven to 400°F (200°C).
  • Wash and peel the beets. Cut them into wedges. Trim the tops and ends of the rainbow carrots, then cut them into similar sizes, about 3-4 inches long, halving if thick. Halve the jalapeño lengthwise and remove the seeds if desired.
  • Place the beet wedges, carrot pieces, and halved jalapeño on a baking sheet. Drizzle with avocado oil and season with salt and pepper. Toss to coat evenly.
  • Roast the vegetables in the preheated oven for about 30-40 minutes or until tender.
  • While the vegetables are roasting, set the feta out at room temp.
  • Once the vegetables are done roasting, remove them from the oven and let them cool slightly. Chop the jalapeño and mash it into a bowl with the feta and harissa to taste.
  • To assemble the salad, spread the crazy feta mixture on a serving plate.
  • Drizzle the hot honey over the feta.
  • Scatter microgreens or greens of your choice over the feta. Add a drizzle of olive oil to the salad.
  • Arrange the roasted root vegetables on top of the feta and greens.
  • Finish by sprinkling with crushed pistachios.