Introduction

This Minty Roast Veg & Hummus Salad is a vibrant, flavorful dish perfect for a light lunch or a side at dinner. It combines the sweetness of roasted root vegetables with the freshness of mint and creamy hummus for a satisfying and healthy meal.

Minty Roast Vegetables & Hummus Salad Recipe - Recipe Image

Ingredients

4 parsnips, peeled and cut into wedges
4 carrots, cut into wedges
2 tsp cumin seeds
400g can chickpeas, drained
2 tbsp vegetable oil
500g pack cooked beetroot (not in vinegar), drained and cut into wedges
2 tbsp clear honey
200g pot houmous
2 tbsp white wine vinegar
Small bunch mint, leaves picked
200g block Greek-style salad cheese or feta

Instructions

Step 1: Preheat your oven to 200°C (180°C fan/gas mark 6). In a large roasting tin, toss the parsnips, carrots, cumin seeds, chickpeas, vegetable oil, and a pinch of seasoning until everything is evenly coated.
Step 2: Roast the vegetables and chickpeas for 30 minutes, tossing them halfway through to ensure even cooking.
Step 3: Add the cut beetroot to the roasting tin and drizzle the honey over the vegetables. Return the tin to the oven and roast for another 10 minutes.
Step 4: Meanwhile, spread the hummus thinly over a large platter or divide it among four dinner plates.
Step 5: Once the roasting is done, drizzle the vegetables in the tin with the white wine vinegar and toss gently to combine.
Step 6: Spoon the roasted vegetables over the hummus, scatter mint leaves and crumbled cheese on top, and drizzle with any juices from the roasting tin before serving.

Tips & Variations

Use fresh lemon juice instead of honey for a tangier finish.
Swap Greek-style cheese for ricotta or goat cheese for a different texture and flavor.
Add toasted pine nuts or walnuts for extra crunch and nuttiness.
For extra spice, sprinkle some chili flakes before roasting the vegetables.
Make it vegan by omitting the cheese or using a vegan cheese alternative.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm the roasted vegetables gently in the oven or microwave before serving with fresh hummus. Keep the cheese and mint separate until serving to maintain freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables in this recipe?

Yes, you can use frozen parsnips, carrots, and beetroot, but adjust roasting times as needed to ensure they are heated through and tender.

Is this salad suitable for meal prep?

Absolutely! Prepare the roasted vegetables and hummus separately and assemble just before eating to keep everything fresh and vibrant.

Minty Roast Vegetables & Hummus Salad Recipe

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★★★★★

5 from 142 reviews

A vibrant and nutritious Minty Roast Veg & Hummus Salad featuring roasted parsnips, carrots, chickpeas, and beetroot tossed with cumin seeds, honey, and fresh mint, served over a creamy hummus base and topped with Greek-style salad cheese or feta. Perfect for a light lunch or healthy dinner.

Author: Tara
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 4 servings 1x
Category: Salad
Method: Roasting
Cuisine: Mediterranean
Diet: Vegetarian

Ingredients

Scale

Roasted Vegetables

4 parsnips, peeled and cut into wedges
4 carrots, cut into wedges
2 tsp cumin seeds
400g can chickpeas, drained
2 tbsp vegetable oil
500g pack cooked beetroot (not in vinegar), drained and cut into wedges
2 tbsp clear honey

Other Ingredients

200g pot houmous
2 tbsp white wine vinegar
small bunch mint, leaves picked
200g block Greek-style salad cheese or feta

Instructions

Preheat and Prepare Veggies: Heat the oven to 200C/180C fan/gas mark 6. In a large roasting tin, toss the peeled and wedged parsnips, carrots, cumin seeds, and drained chickpeas with vegetable oil and seasoning until evenly coated.
Roast Initial Vegetables: Place the roasting tin in the oven and cook for 30 minutes, tossing the vegetables halfway through cooking to ensure even roasting and browning.
Add Beetroot and Honey: Remove the roasting tin, add the drained and wedged cooked beetroot to the mix, drizzle with clear honey, and return to the oven. Roast for an additional 10 minutes to warm the beetroot and allow the honey to caramelize slightly.
Prepare Hummus Base: Spread the houmous thinly and evenly over a large serving platter or divide it among 4 individual dinner plates, creating a creamy base for the salad.
Toss and Assemble Salad: Drizzle the roasted vegetables in the tin with white wine vinegar and toss thoroughly to combine all the flavors. Then, spoon the roasted vegetable mixture on top of the hummus base.
Garnish and Serve: Scatter the fresh mint leaves and crumble or cut the Greek-style salad cheese or feta over the top. Drizzle any leftover juices from the roasting tin over the salad for extra flavor and serve immediately.

Notes

Use cooked beetroot that is not pickled or in vinegar to avoid overpowering the salad’s flavors.
You can substitute vegetable oil with olive oil for a richer flavor.
For a vegan version, omit the cheese or substitute with a plant-based alternative.
Make sure to toss the vegetables halfway through roasting to ensure even caramelization.
This salad is best served warm or at room temperature.

Keywords: minty roast veg, hummus salad, roasted parsnips, roasted carrots, chickpea salad, beetroot salad, Greek-style cheese, healthy vegetarian salad, roasted vegetable salad