Recipe | Roast butternut & beet salad with orange whipped feta & hazelnuts

I’ve made this beautiful winter salad for years now and it’s a true favourite. The caramelised veggies are deliciously sticky and sweet, making them a perfect side to a quick roast chicken.

The feta, whipped with orange, is basically a quicker version of labne, adding creamy, tangy contrast that really lifts the dish. It all comes together on one platter, finished with a sprinkle of crunchy hazelnuts for texture.

Serves 4–6

GF

Ingredients

6–8 baby carrots

8 baby beetroot, trimmed and quartered

2 red onions, peeled and cut into wedges

½ butternut squash, skin on, cut into thin wedges

extra virgin olive oil

salt and pepper

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Orange feta whip

200g feta

¼ cup Greek yoghurt

2 tbsp olive oil

zest of 1 orange

sea salt and pepper

toasted hazelnuts, to serve

fresh herbs, to serve

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Method

Preheat the oven to 200°C fan bake and line a roasting tray with baking paper. Lay all the vegetables out on the lined tray, drizzle with the oil and season with salt and pepper. Cover with foil and roast for 30 minutes. Remove the foil and roast for another 20 minutes or so until golden brown.

Make the Orange Feta Whip by combining all ingredients in a food processor and blitzing until smooth for 1–2 minutes.

Serve the vegetables on a large platter on top of the Orange Feta Whip and top with hazelnuts, herbs and extra oil.

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More recipes from My Weekend Table — 

One-pan salmon with smashed potatoes, romesco & satsumas

Kūmara gnocchi with burnt sage butter & pecorino

Hazelnut romesco sauce