Roasted Carrot and Beetroot Salad with Feta and Walnuts

Preheat your oven to 200°C (180°C for fan-assisted ovens). Peel the carrots and beetroots, then cut them into uniform 1-1.5 cm (0.5-0.6 inch) cubes or sticks. It's important to roast the beetroots and carrots on separate baking sheets, as beetroots can strongly stain other vegetables.

Place the chopped carrots and beetroots on separate baking sheets. Drizzle each with 1 tablespoon of olive oil, then season with salt and pepper to taste. Toss thoroughly to ensure all pieces are coated. Roast the vegetables in the preheated oven for 30-40 minutes, or until tender and slightly caramelized. Flip them once halfway through cooking.

While the vegetables are roasting, prepare the dressing. In a small bowl, whisk together the remaining 2 tablespoons of olive oil, balsamic vinegar, and honey. Taste and adjust seasoning with salt and pepper if needed.

Remove the roasted vegetables from the oven and let them cool slightly. In a large salad bowl, gently combine the roasted carrots and beetroots with the arugula or mixed greens. Sprinkle with crumbled feta cheese and chopped walnuts. Drizzle with the dressing and, if using, sprinkle with chopped fresh dill. Serve immediately, or let it sit for 10-15 minutes for the flavors to meld.