Back to School special: Get an healthy start with a Grilled Vegetables Salad

4 Sep

 The sun is gone as well as holidays…. it’s freezing outside and raining sometimes! Perfect time to unfold the luggages, get rid of the sand in your bags, shoes… and have a look at your Autumn-Winter wardrobe to go back to your office!

Depressing? Yes it is! That’s why I have decided to postpone my Brownies & Cupcakes recipes that we are used to see everywhere for the start of the school year! Anyway, shops will propose tons of them at very attractive prices…

You deserve something good but healthy in order to get a fresh start as well as a lovely smile!

For the health, you have the vegetables – grilled – to make them easy to digest, the nuts, full of good oil and the fresh cheese to have lots of energy all day long!

For the taste, beetroot and carrots for the sweet side, fresh cheese for the soft side, nuts or seeds for the crunchy side and herbs for the fresh side….


Grilled Beetroot & Carrot Salad with Spices*

INGREDIENTS for 6 people

  • 3-4 raw beetroots
  • 8-10 medium carrots
  • 50ml Olive Oil
  • 1 tsp ground cinnamon
  • 1 tsp ground cumin
  • Salt & Pepper
  • 1 handful of flat parsley**
  • Balsamic Vinegar or Pomegranate Molasse
  • 200g of Feta optional
  • 1 handful of  flaked almonds, sunflower seeds or pumpkin seeds optional


Preheat your oven to 220°

Peel the beetroots, cut the stalks and quickly rinse them under running water to remove any remaining earth. Cut them into 3-4cm chunks.


Peel the carrots, cut the stalks and cut them into 3-4cm chunks.



Place the chunks evenly on a baking tray covered with parchment paper or a silicon mat. Just take care they are not on top of each other otherwise they will boil instead of grill.

Whisk together the olive oil, spices, salt and pepper and spread it generously on top of the vegetables. Make sure they are well coated. Otherwise, you can coat them in a salad bowl first then spread them on a baking tray.

Bake them for about 30-40 minutes, until the edges get grilled and the center of the chunks get cooked (you can insert a skewer without resistance).


Let them cool down.

In a frying pan or on a baking tray, toast the almonds or seeds for a few minutes until they get a nice golden colour. Place them in a cold container to prevent them from burning. Then let them cool down. It will release their flavour.

Crumble the feta into 1cm pieces.

Keep 1/3 of the parsley leaves for decoration and roughly chopp the remaining 2/3.



In a salad bowl, layer 1/3 of the beetroot and carrot chunks, sprinkle with feta crumbles, almonds or seeds, chopped parsley and season with a little olive oil, balsamic vinegar or pomegranate molasse, salt and pepper. Repeat 2 times until you have no more grilled vegetables and decorate with parsley leaves, feta crumbles and toasted almonds or seeds. Season and serve straight away!

*You can serve that dish slightly hot as a side. It is a perfect match with grilled meat or fish (BBQ season is still on!!!). In that case, don’t use any fresh cheese as it will melt.


** You can use any herbs you like for that salad and mix them. For example: mint, coriander and chervil.

Version Française :

Salade de Carottes et de Betteraves grillées aux Epices

 Ingrédients : pour 6 personnes

  • 3-4 betteraves crues
  • 8-10 carottes moyennes
  • Huile d’olive
  • 1 cc Cannelle
  • 1 cc Cumin
  • Sel et Poivre
  • 1 poignée de persil plat**
  • Vinaigre Balsamique ou Molasse de Grenade
  • 200g de Feta
  • 1 poignée d’amandes effilées, graines de tournesol ou pépins de courge

Méthode :

Préchauffez votre four à 200°

Epluchez les betteraves, passez-les rapidement sous l’eau si il reste des résidus de terre et coupez les en morceaux d’environ 3-4 cm.

Epluchez les carottes et coupez-les en tronçons de 3-4 cm et en biais.

Disposez les morceaux sans qu’ils se chevauchent sur une plaque recouverte de papier sulfurisé ou d’un tapis en silicone.

Mixez l’huile d’olive, les épices, le sel et le poivre ensemble et verser en filet sur les carottes et les betteraves afin qu’elles soient enduites.

Faites cuire au four environ 30 minutes jusqu’à ce que les bords soient bien grillés et les morceaux cuits.

Laissez reposer jusqu’à refroidissement complet.

Torréfiez les amandes au four ou à la poêle à sec jusqu’à ce qu’elles prennent une jolie couleur dorée. Laissez refroidir.

Diviser la Feta en cubes grossiers d’environ 1cm.

Garder la moitié des feuilles de persil pour la décoration et hachez grossièrement l’autre moitié.

Dans un plat creux, disposez une première couche de betteraves et de carottes,  recouvrir d’une couche de feta, d’amandes et de persil et assaisonnez avec un filet d’huile, de vinaigre ou de molasse ainsi qu’un peu de sel et de poivre.

Continuez ainsi jusqu’à ce que vous ayez tout utilisé et finir avec les feuilles de persil entières, la feta et quelques amandes pour décorer.


* Vous pouvez servir cette salade tiède ou chaude en accompagnement d’une viande ou d’un poisson. Dans ce cas, servez-là sans feta qui aurait tendance à fondre.

** Pour cette recette vous pouvez utiliser d’autres herbes telles que la menthe, la coriandre et le cerfeuil qui se marient très bien avec ce plat.

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