Westfield Garden City Town Square, Hatch & Co and My Roasted Carrot and Beet Salad
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Inspired by Hatch & Co's Spring Vegetable Salad and Jamie Oliver's La Brea Salad Serves 4 as a side
Ingredients
  • ½ cup sour cream (you could also use goats curd like the Hatch & Co salad)
  • 1 tsp honey
  • ¼ cup cider vinegar
  • Juice of ½ blood orange
  • 1 long red chilli, finely diced
  • 8 baby carrots
  • 8 baby beets
  • Small bunch of mint leaves, picked
  • Olive oil
  • Salt
Instructions
  1. First, preheat your oven to 200°C. Place your cleaned and trimmed carrots and beets in separate baking trays, drizzle with olive oil and salt. Give them a toss and roast, uncovered, until the thickest parts are tender and the thin bits are crisp, golden and gnarly. When done, set aside to cool.
  2. Next, make your dressing. I like to put everything in a jar, the honey, vinegar, orange juice, and chilli, and just shake it until the honey is dissolved.
  3. Place your beets, carrots and dressing in a bowl and toss to coat everything with dressing.
  4. Finally, build your salad. Spread the bottom of your serving bowl or platter with sour cream, then place your dress carrots and beets on top of the sour cream and then scatter with mint leaves and serve.
Recipe by Eatin' mess at https://eatinmess.com.au/recipes/by-day/week-day/westfield-garden-city-town-square-hatch-co-roasted-carrot-beet-salad/