Honey Roasted Beetroot, Carrot & Parsnip with Lemony Ricotta Dressing

Honey Roasted Beetroot, Carrot & Parsnip with Lemony Ricotta Dressing

A beautiful, bright, caramelised salad with a creamy zesty dressing.

Perfect side salad with any meat. To bulk it up, serve with quinoa or another grain 😊 


Serve 4 as a side

Gluten free

Refined Sugar Free and Vegetarian



2 medium sized beetroot, peeled and sliced into evenly sized small wedges

3 large carrots, peeled and sliced into chips 

3 large parsnips, peeled and sliced into chips

3 tablespoons of Settlers Honey 

3 tablespoons of balsamic vinegar 

½ cup of walnuts, roasted at 180 degrees, bake for 10 minutes

Olive oil 

Salt and pepper 

A large handful of fresh mint, washed and torn 



250 grams of ricotta

2 tablespoons Greek yoghurt 

Zest of 1 large lemon

Juice of 3 large lemons 

Salt and pepper 

2 tablespoons of fresh thyme 



  1. Preheat oven to 180degrees, bake.
  2. Place all vegetables on a large oven tray and toss in olive oil, salt and pepper. Pop in oven and roast for 40 minutes, tossing halfway through. After 40 mins, drizzle the honey and balsamic vinegar on top and toss to cover evenly. Pop back in oven to roast and reduce for a further 10 minutes. Once caramelised, take out and set aside. 
  3. While vegies are cooking, place all dressing ingredients along with a generous grind of salt and pepper in a bullet or blender and blend for 1 minute, until smooth and creamy. Season to taste.
  4. Once vegies have cooled (they can still be a little warm), spread on a platter. Sprinkle with walnuts and mint. Add dollops of the dressing generously on top. Serve the salad with the rest of the dressing on the side for extra scooping 😊

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