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.
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.
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.
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.
Frequently Asked Questions
What is the preparation time for Honeyed Beetroot & Hazelnut Carrots?
The preparation time for Honeyed Beetroot & Hazelnut Carrots with fresh mint & Danish-style feta is between 25 and 45 minutes.
What is the total time required to make Honeyed Beetroot & Hazelnut Carrots with fresh mint & Danish-style feta?
The total time required to make Honeyed Beetroot & Hazelnut Carrots with fresh mint & Danish-style feta is between 40 and 60 minutes.
How many servings does Honeyed Beetroot & Hazelnut Carrots provide?
4 servings
What are the main ingredients in Honeyed Beetroot & Hazelnut Carrots?
Beetroot, Carrot, Cucumber, Danish-style Feta, Fresh Mint, Green Leaves, Hazelnuts, Honey, Lemon Juice, NOMU Italian Rub, Quinoa
What is the nutritional information of Honeyed Beetroot & Hazelnut Carrots?
Calories: 688, Carbs: 117 grams, Fat: grams, Protein: 22.3 grams, Sugar: 50.3 grams, Salt: 833 grams
How do I prepare Honeyed Beetroot & Hazelnut Carrots?
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.
What should be prepared from my kitchen to make Honeyed Beetroot & Hazelnut Carrots?
Beetroot, Carrot, Cucumber, Danish-style Feta, Fresh Mint, Green Leaves, Hazelnuts, Honey, Lemon Juice, NOMU Italian Rub, Quinoa
How many calories does Honeyed Beetroot & Hazelnut Carrots have?
688 calories
How much fat content does Honeyed Beetroot & Hazelnut Carrots have?
grams
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