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    Home » Recipes » Salads

    Roasted Beets with Carrot, Stilton & Sultanas

    Published Feb 22, 2018, modified Mar 6, 2021 by Nicole Shroff / This site uses cookies. See the privacy policy linked in my footer. This site generates income via ads/ 11 Comments /

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    Pin Image Beet salad in yellow bowl with text overlay pin

    This colourful roasted beet salad is super tasty and nutrient rich. It is sweet and tangy, crunchy and creamy, and satisfying!

    beet salad in a yellow bowl

    Delicious flavours and wonderful textures are why this salad is just so popular. The soft, earthy caramalized beets, crunchy raw carrots, and juicy sultanas are balanced perfectly by the creamy white Stilton and tangy pomegranate syrup.

    Packed with vitamins and minerals, this certainly is feel-good food! 

    Serve with roasted/barbecued meats, or as a light meal with a piece of freshly baked bread to soak up the dressing.

    How to roast beets

    1. Roast the beets for a delicious full flavour. First wash them carefully so the skins don’t split.
    2. Place them on a baking tray, leaving their skins on so the juices don’t run. There’s no need to add oil.
    3. Bake at 375°F/190°C for 1 hour, or till tender enough to be pierced by a fork.
    4. Allow to cool and peel off the skins before cutting each beet into quarters. This could be done a day ahead.
    5. Store the beets in the fridge for easy prep the following day.

    Pro tip: to remove beet stains easily from fingers and more information on beets, read The Ultimate Guide to Beets.

    Sultanas

    The sultanas I used are from the brand Crazy Jack Organic (I used them to make this yummy Cardamom and Sultana Tea Loaf). There’s no need to soak them first as they are juicy as they are.

    Assemble the salad

    • Combine the beets, sultanas and carrots in a bowl and set aside.
    • Make the dressing by combining the olive oil, lemon juice, salt and pepper, and pour over the beets.
    • Garnish with crumbled Stilton cheese, a drizzle of pomegranate syrup, and chopped mint and cilantro (coriander leaves).

    Similar Recipes

    • How to Boil Beets
    • More Beet Recipes

    ⭐️ Are you making this recipe? Do let me know how it turned out in the comments! And please give it a star rating below!

    Instagram – I love seeing your creations, so post a picture, tag @endofthefork and hashtag #endofthefork

    ⚜

    beet salad in a yellow bowl

    Roasted Beets, Carrot & Sultana Salad

    Nicole Shroff
    This colourful roasted beet salad is super tasty and nutrient rich. It is sweet and tangy, crunchy and creamy, and really satisfying!
    5 from 10 votes
    Prevent your screen from going dark
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    Prep Time 5 mins
    Cook Time 1 hr
    Total Time 1 hr 5 mins
    Course light meal, Salad, Side Dish
    Cuisine All
    Servings 2 people
    Calories 328 kcal

    Ingredients

    Metric | US Customary
    • 5 roasted beets or store bought cooked beets, cut into quarters
    • 1 medium carrot grated
    • 1 tablespoon sultanas
    • 2 tablespoons stilton cheese or vegetarian cheese, crumbled
    • 1 tablespoon lemon juice
    • 2 tablespoons olive oil
    • 1 tablespoon pomegranate syrup
    • salt and pepper to taste
    • 1 tablespoon cilantro/coriander chopped
    • 1 teaspoon mint leaves chopped

    Instructions
     

    Roast beets

    • Preheat oven to 375°F /190°C. Gently wash the beets, leaving skin on. Place in an ovenproof dish and cover. Bake for 1 hour till tender.
    • Cool before peeling and cut into cubes.

    For the salad

    • In a medium bowl, combine the beets, carrots and sultanas and set aside.
    • In a small mixing bowl, whisk together the lemon juice, olive oil, salt and pepper and pour the dressing over the salad.
    • Crumble the cheese on top, drizzle with pomegranate syrup and garnish with chopped coriander and mint leaves. 

    MEASUREMENT NOTES

    The ingredients here on EOTF are set out in grams & milliliters and in US cups & spoons.

    Nutrition

    Calories: 328kcalCarbohydrates: 36gProtein: 7gFat: 19gSaturated Fat: 5gCholesterol: 11mgSodium: 391mgPotassium: 858mgFiber: 7gSugar: 25gVitamin A: 5275IUVitamin C: 14.8mgCalcium: 121mgIron: 1.9mg
    Did you make this recipe? I’d love to know how it turned out! Let me know by leaving a review below, or snap a photo and share it on Instagram tagging me @Endofthefork.
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    And if you like this recipe, please do leave a comment and/or rate it! 

    More Salad Recipes

    • Cowboy Salsa
    • Fennel Salad
    • Creamy Roasted Red Pepper Dip
    • Watermelon Salad

    Reader Interactions

    Comments

    1. Stine Mari

      March 19, 2018 at 10:57 am

      5 stars
      I bought a bag of sultanas to go on Middle Eastern flatbreads, but didn’t know what to make of the rest of them, but now I do. This looks delicious!

      Reply
      • Nicole

        March 19, 2018 at 2:31 pm

        Thanks Stine, or you could try this traditional Cardamom and sultana tea loaf

        Reply
    2. Lisa

      March 17, 2018 at 5:25 am

      5 stars
      I’ve never tried anything like this before! Sounds good, I just need to go buy some beets now!

      Reply
    3. Nicole - Cookies & Carrot Sticks

      March 16, 2018 at 10:23 am

      5 stars
      Can’t beat the combo of cheese and beets. I often use feta, but Stilton sounds wonderful. Have to try that!

      Reply
      • Nicole

        March 16, 2018 at 11:07 am

        Feta is good too but try this with Stilton – it adds a wonderful subtle, creamy, yeasty sweetness and a salty, nutty flavour to the taste 🙂

        Reply
    4. [email protected]

      March 16, 2018 at 8:17 am

      5 stars
      This combination sounds divine. I have never roasted beetroot! Have to try it!

      Reply
      • Nicole

        March 16, 2018 at 11:03 am

        Thanks Jacqueline, do try, I think roasting is the best way to eat them!

        Reply
    5. Anna

      March 16, 2018 at 1:24 am

      5 stars
      I adore roasted beets! This salad sounds delicious and I’m always trying to think of new ways to eat them so thank you for sharing this recipe.

      Reply
      • Nicole

        March 16, 2018 at 10:53 am

        Thanks for stopping by Anna, I hope you enjoy it

        Reply
    6. Stephanie

      March 15, 2018 at 11:43 pm

      5 stars
      This looks so yummy! I love beets

      Reply
      • Nicole

        March 16, 2018 at 12:00 am

        Thank you Stephanie

        Reply

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