Cooking instructions
Roasted beetroot & carrot late winter salad with purslane, orange, mint and creamy whipped feta
Roasted beetroot & carrot late winter salad with purslane, orange, mint and creamy whipped feta
This salad celebrates the sweetness of roasted root vegetables balanced with bright citrus and fresh herbs.
Beetroot and carrots are roasted with aromatic herbs until tender and caramelized. Their natural sweetness is lifted with orange zest and juice, while purslane brings a gentle acidity and refreshing crunch.
Barley and brown lentils add substance and nourishment, turning the dish into a complete meal. A light whipped feta cream introduces richness, while mint and walnuts provide freshness and texture.
The result is a salad that is vibrant, grounding and deeply satisfying — built on seasonal ingredients prepared with care.
What you need
What you need
Ingredients by Cbovero
- Beetroot
- Carrots
- Red onion
- Purslane
- Pearl barley
- Brown lentils
- Mint
- Marjoram
- Estragon
- Orange
- Walnuts
- Whipped feta cream
Ingredients From Your Pantry
- Sea salt and black pepper
- Olive oil
Equipment Needed
- Saucepan
- Baking tray
- Mixing bowl
- Knife & cutting board
- Grater
Nutritional info
Nutritional info
All nutritional values are based on a per person scale.
Ingredients & Allergens
Ingredients & Allergens
Beetroot, carrots, pearl barley (gluten), brown lentils, red onion, purslane, mint, marjoram, estragon, orange, walnuts (nuts), feta cheese (milk), Greek yogurt (milk), olive oil, garlic powder, sea salt, black pepper.
For allergens please see ingredients in bold.
Please be advised that we handle the following allergens in our kitchen:
CELERY, SOYA, GLUTEN, NUTS, PEANUTS, MUSTARD, SESAME SEEDS, SULPHITES
Cooking Instructions
Before you start, take out all the ingredients for this recipe and rinse any fresh vegetables or herbs. Try our sensorial experience — an easy way into mindful cooking. 04_01 Sensorial experience EN.mp3
STEP 1 — Cook the grains and lentils
Add the barley and brown lentils to a saucepan and cover with plenty of water. Bring to a boil, then reduce to a gentle simmer and cook for 20–25 minutes until tender. Drain and set aside.
STEP 2 — Roast the vegetables
Preheat the oven to 200°C (fan). Peel the beetroot and cut into 1–2 cm cubes.
Cut the carrots into similar sized pieces (you may keep the peel since they are organic). Slice the red onion into thin wedges.
Place everything onto a baking tray.
Add:
- olive oil
- cbovero mix: marjoram,estragon
- salt and pepper
Mix well so the vegetables are evenly coated.
Roast for 20–25 minutes until tender and lightly caramelized.
STEP 3 — Prepare the herbs and garnish
Pick the mint leaves from the stems. Stack them from largest to smallest and slice them finely into thin ribbons. Crush the walnuts by pressing them gently with a cutting board or the flat side of a knife.
Wash the purslane and set aside.
STEP 4 — Assemble the salad
Place the cooked barley and lentils into a large mixing bowl.
Add the roasted vegetables. Squeeze in the juice of one orange and grate in a little of the orange zest.
Add:
- purslane (keep some leaves out)
- mint
- walnuts
Mix gently until everything is evenly combined.
STEP 5 — Plate
Spread a generous 2 spoons of whipped feta cream on the base of a bowl. Pile the warm salad on top. Finish with a few fresh purslane leaves and an extra drizzle of olive oil.
Serve immediately. Enjoy my dear.
Chef’s Notes
This dish can be served warm or at room temperature.
If you have leftover roasted vegetables, they make an excellent base for grain bowls the next day. Use the the mint stems for a tea.