A veggie feast for the eyes! The main feature of this dish is the loaded quinoa, with creamy feta, zesty lemon juice, cooling cucumber, refreshing mint & greens. This is topped with oven roasted honeyed beetroot, carrots & hazelnuts.
Honeyed Beetroot & Hazelnut Carrots
Honeyed Beetroot & Hazelnut Carrots
with fresh mint & Danish-style feta
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Beetroot
- Carrot
- Cucumber
- Danish-style Feta
- Fresh Mint
- Green Leaves
- Hazelnuts
- Honey
- Lemon Juice
- NOMU Italian Rub
- Quinoa
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
NUTTY HONEY VEG
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). When the roast has been in for 10 minutes, add the carrot wedges to the tray and return to the oven. In the final 5 minutes, scatter over the chopped hazelnuts and drizzle with honey. Toss together and return to the oven for the remaining time.
QUICK QUINOA
Place the rinsed quinoa in a pot with 150ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
LOAD IT UP
When the quinoa is cooked, toss through ½ the chopped mint, ½ the drained feta, the lemon juice, the cucumber half-moons, the rinsed green leaves, a drizzle of olive oil, and seasoning. Set aside.
SUCCESS!
Plate up a bed of the loaded quinoa and top with the roasted nutty veg. Crumble over the remaining feta and garnish with the remaining mint.
Beetroot - 200g
NOMU Italian Rub - 10ml
Carrot - 240g
Hazelnuts - 10g
Honey - 30ml
Quinoa - 75ml
Fresh Mint - 3g
Danish-style Feta - 30g
Lemon Juice - 15ml
Cucumber - 50g
Green Leaves - 20g
NUTTY HONEY VEG
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). When the roast has been in for 10 minutes, add the carrot wedges to the tray and return to the oven. In the final 5 minutes, scatter over the chopped hazelnuts and drizzle with honey. Toss together and return to the oven for the remaining time.
QUICK QUINOA
Place the rinsed quinoa in a pot with 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
LOAD IT UP
When the quinoa is cooked, toss through ½ the chopped mint, ½ the drained feta, the lemon juice, the cucumber half-moons, the rinsed green leaves, a drizzle of olive oil, and seasoning. Set aside.
SUCCESS!
Plate up a bed of the loaded quinoa and top with the roasted nutty veg. Crumble over the remaining feta and garnish with the remaining mint.
Beetroot - 400g
NOMU Italian Rub - 20ml
Carrot - 480g
Hazelnuts - 20g
Honey - 60ml
Quinoa - 150ml
Fresh Mint - 5g
Danish-style Feta - 60g
Lemon Juice - 30ml
Cucumber - 100g
Green Leaves - 40g
NUTTY HONEY VEG
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway). When the roast has been in for 10 minutes, add the carrot wedges to the tray and return to the oven. In the final 5 minutes, scatter over the chopped hazelnuts and drizzle with honey. Toss together and return to the oven for the remaining time.
QUICK QUINOA
Place the rinsed quinoa in a pot with 450ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
LOAD IT UP
When the quinoa is cooked, toss through ½ the chopped mint, ½ the drained feta, the lemon juice, the cucumber half-moons, the rinsed green leaves, a drizzle of olive oil, and seasoning. Set aside.
SUCCESS!
Plate up a bed of the loaded quinoa and top with the roasted nutty veg. Crumble over the remaining feta and garnish with the remaining mint.
Beetroot - 600g
NOMU Italian Rub - 30ml
Carrot - 720g
Hazelnuts - 30g
Honey - 90ml
Quinoa - 225ml
Fresh Mint - 8g
Danish-style Feta - 90g
Lemon Juice - 45ml
Cucumber - 150g
Green Leaves - 60g
NUTTY HONEY VEG
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway). When the roast has been in for 10 minutes, add the carrot wedges to the tray and return to the oven. In the final 5 minutes, scatter over the chopped hazelnuts and drizzle with honey. Toss together and return to the oven for the remaining time.
QUICK QUINOA
Place the rinsed quinoa in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
LOAD IT UP
When the quinoa is cooked, toss through ½ the chopped mint, ½ the drained feta, the lemon juice, the cucumber half-moons, the rinsed green leaves, a drizzle of olive oil, and seasoning. Set aside.
SUCCESS!
Plate up a bed of the loaded quinoa and top with the roasted nutty veg. Crumble over the remaining feta and garnish with the remaining mint.
Beetroot - 800g
NOMU Italian Rub - 40ml
Carrot - 960g
Hazelnuts - 40g
Honey - 125ml
Quinoa - 300ml
Fresh Mint - 10g
Danish-style Feta - 120g
Lemon Juice - 60ml
Cucumber - 200g
Green Leaves - 80g
Woolies Products in this dish
