Roast carrot and almond salad

Roast carrot and almond salad

40 mins



  • 2 bunches Beta Bite carrots, trimmed, scrubbed
  • 2 tbs olive oil
  • 1/4 red onion, finely chopped
  • 2 witlof (Belgian endive), thinly sliced widthways
  • 200g fresh ricotta
  • 2 tbs sunflower seeds
  • 1/4 cup (40g) almonds, toasted, roughly chopped
  • 2 tbs honey, warmed extra virgin olive oil, to drizzle


  • 1.

    Preheat the oven to 180°C. Place carrots in a roasting pan and drizzle with olive oil. Season well. Roast for 25-30 minutes until soft and lightly golden. Remove from oven and set aside to cool slightly, then transfer to a shallow bowl.

  • 2.

    Scatter over the onion and witlof, then gently toss to combine. Dot the salad with ricotta, scatter with the sunflower seeds and almonds, then drizzle with warmed honey and extra virgin olive oil.

    Recipe courtesy of

    Serving size 4

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