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Beet Carrot and Feta Salad with Lime Honey Dressing

close-up of salad in a bowl

This Beet, Carrot and Feta Salad is fantastic to make anytime of the year – summer, winter, spring or fall, and is full of contrasting flavours and textures. Because the beets and carrots are roasted in the oven, this salad is great as a transitional salad between seasons. It has nice soft sweet roasted vegetables in the middle which contrast nicely with the bitter greens on the bottom and the salty creamy feta on top. This salad ticks off all the boxes of tasty, delicious, and beautiful to look at. Oh, and I haven’t told you about the dressing yet: tart heavenly lime juice and zest sweetened with honey and smoothed out with olive oil. Doesn’t that sound amazing?

My friend, Philippa gave me this recipe a few summers ago. The first night that I made this salad, my family went completely quiet, as we savoured it, enjoying all the different flavours. It has become a regular menu item ever since.

In the summer, salads are the mainstay of our dinner menus. I love salads because they are super nutritious and quick to put together for an evening meal. With a bed of fresh greens, chopped fresh veg, a source of protein from tofu, chicken, eggs or beef…the world is your oyster for choices. And homemade dressings are a snap to shake together: oil + vinegar, creamy herby dressings etc. So easy.

While it is super easy to create your own salad, some combinations are better than others. This Beet, Carrot and Feta Salad is most definitely one of those combinations. You definitely want to have this one on your menu roster.

Creating summer salads is fun in the summer months, when you don’t want to be doing much cooking. Here are some tips for creating a summer salad the whole family will love.

Tips for creating your own summer salads

  • use a mix of colours such as various leafy greens, radicchio, cherry tomatoes, yellow, red or purple peppers
  • try to incorporate a variety of textures such as soft avocado, leafy greens, crunchy fruits or vegetables,
  • make a contrasting dressing; consider dressings such as oil and vinegar vinaigrettes, creamy herby dressings or a spicy dressing with siracha, or pickled jalapeno peppers
  • To make a salad a full meal, consider adding some protein: sauteéd tofu, chicken, beef, edamame, legumes, canned fish

This Beet Carrot and Feta Salad works best if you can find really good feta cheese.

Tips on buying good feta

  • Make sure the feta is made from sheep’s milk, or at least a combination of sheep’s and goat’s milk. Feta made from cow’s milk will be too dry.
  • buy feta in a block and crumble it just before serving, so it’s not dry
  • store the remaining feta in the original container with the brine, including any extra crumbled feta.
  • if you would like to read more about feta cheese, click here
  • and if you love cooking with feta, here is another recipe for you to try

roasted beets and carrots on a tray

First, roast the beets and carrots. Roasted vegetables develop a nice caramelization which augments their complimentary flavours.

roasted beets

The beets looks exceptionally lovely after roasting: all deep purple with a lovely soft almost creamy texture.

Tips on Roasting Vegetables

  • cut the vegetables into medium bite-sized pieces
  • slightly coat them in olive oil before roasting
  • have all the vegetables in uniform sizes
  • give them a good stir around after about 20 minutes
beet, carrot and feta salad in a bowl

Bon Appetit!



On-the-Go Carrot, Apricot, Walnut Muffins

carrot, apricot, walnut muffins

This is such a super busy, stressful time of year for most people. The festivities in November and December are overwhelming: Diwali, Hanukkah, Christmas all come within weeks of each other. And each of those festivities are accompanied by cooking, baking, shopping, office parties, school concerts, music concerts etc.

To help get through it all without getting sick, or super stressed, it’s super important to take care of yourself during these hectic months. Eat healthy, stick to a regular bedtime schedule and try and get some exercise, even if it’s a 30 minute walk in the sunshine during your lunch.

Whenever I go out to do errands, I always try to take a hot mug of tea, or a bottle of water and a small snack. These On the-Go Carrot, Apricot, Walnut Muffins are perfect for that. Besides carrots, apricots and walnuts, they also contain coconut and applesauce.  When I bring my own snack, I am less tempted to buy a high calorie snack and sugar laden coffee at the corner coffee shop. This saves me a ton of money and I know I’m eating something healthy.

carrot, apricot, walnut muffins

These muffins freeze really well. When you’re heading out, you can just pop a muffin in a container to take away with your favourite on-the-go drink. It will thaw out and be ready to eat within 30-40 minutes. Packing a snack is a good habit to get into even if you’re just going out for a couple of hours.

carrot, apricot, walnut muffins

I hope you enjoy them! And Happy December!

I really liked these stress relieving tips. My favourites from this list were walking, enjoying the sunshine and laughter.

If you find any of the tips helpful, please share!

On-the-Go Carrot, Apricot, Walnut Muffins

Serves: 16
Cooking Time: 20


  • 2 cups flour
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • 1 1/4 cup sugar
  • 1/2 cup oil
  • 1/2 cup applesauce
  • 2 eggs
  • 2 cups grated carrots
  • 1/2 cup chopped walnuts
  • 1/2 cup chopped apricots
  • 1/4 cup coconut



Preheat oven to 375 degrees F.


Fill muffin tray with paper cup liners.


In a large bowl, mix together the dry ingredients.


In a separate bowl, mix together the oil, applesauce and eggs.


In a third bowl, mix together the carrots, walnuts, apricots and coconut.


Add the carrot mixture to the dry ingredients.


Add in the oil/applesauce and egg mixture.


Stir briefly until everything is combined.


Fill muffin cups 2/3 full. You should be able to fill about 16 cups.


Place muffin tray in oven. Bake for 20 minutes. Muffins should rise nicely and be golden brown when done.



Lemon Ginger Carrot Soup Recipe + Tips on how to get your Children to enjoy Soup

carrot lemon soup in bowl on table

This lemon ginger carrot soup is one of the easiest soups to make. Not only does it whip up quick, but the ingredients are items that I usually have on hand: carrots, onions, garlic, ginger, vegetable stock and tomatoes. I always have those items in my fridge. Also, this soup freezes beautifully because it does not contain any dairy ingredients. So, you can easily double the recipe and freeze some for later. The texture is so smooth and silky. And the lemon really pops!

It makes a perfect lunch on a snowy Sunday after you’ve had some fun on the snow or ice – skating, skiing, snowshoeing or tobogganing. There is no end to the fun you can have outside in winter.

carrot lemon soup in bowl near window

Lemon ginger carrot soup is my favourite carrot soup recipe. I have made many variations of carrot soup over the years, but none of them were as satisfying as this one. I love the lemon in the recipe. It seems to lift the flavours and makes the carrots taste less heavy. I always use vegetable stock when making homemade soup. It’s super easy to make yourself and the ingredients are usually items that I have in the fridge.

Most people always think of soup as adult food. It can take awhile for kids to come around to enjoying soup – except maybe chicken noodle. Most kid’s seem to like that one. Perhaps because it’s about the only thing that tastes good when you’re sick. But soup doesn’t only need to be eaten when you’re stick. And you don’t have to be an adult to enjoy soup. Being a parent to two boys, I completely understand the difficulty in trying to get your children to try new foods.  When our boys were little we had all sorts of fun coming up with funny names for new dishes and using other fun strategies to encourage our children to try new dishes.

Here are a few tips that I remember when introducing new foods to children:

  • Never force your child to eat anything that they are not interested in trying (dietitians, nutritionists, family doctors all say this. I can attest to this from personal experience. Which is why you will not find recipes on this blog about squash. Unless someone else writes it.)
  • Put new foods on the table and ask you child if they would like to try some.
  • Don’t get frustrated if they are not keen to try something new, sometimes it can take up to 3 times for a child to start to enjoy a food or even want to try.
  • Have your children help you make dinner. Even for this soup they could: get the carrots out of the fridge, scrub or peel them; get the onions, garlic, lemons and tomatoes ready for you; they could stir the pot on the stove if they are old enough and there is an adult nearby to help; they could chop the carrots, if you’ve shown them how to correctly do that, etc. They could also set the table with bowls (instead of plates – kids get excited about new things).
  • Read some books about cooking and eating. There are a lot of children’s books that centre around food. Quite often reading a book that incorporates cooking and eating can encourage your children to try new things. Here is a list of books you should be able to pick up from your library.  This list only includes books about soup, as that’s what my post is on today. I’ll try to dig up other books for future topics.


  • Here is the list:
  • Stone Soup by Marcia Brown
  • Duck Soup by Jackie Urbanovic
  • Chicken Soup with Rice by Maurice Sendak
  • Cactus Soup by Eric Kimmel (mexican verison of Stone Soup)
  • Perfect Soup by Lisa Moser
  • Chicken Soup, Chicken Soup by Pamela Mayer
  • Growing Vegetable Soup by Lois Ehlert
  • Delicious by Helen Cooper
  • There’s a Giraffe in my Soup by Ross Burach
  • Soup Day by Melissa Iwai
  • If you have some space in your backyard, try planting a few vegetables such as carrots, spinach, zucchini or pumpkin. Pumpkin is great fun to grow because it is excellent for making soup as well as using for hallowe’en. Zucchini is also a fantastic vegetable to grow as it’s super easy and even from just a couple of plants, you will have loads of zucchini – and there are so many things you can make from zucchini.  If your backyard isn’t big enough to grow some vegetables, maybe you could share a plot in an allotment garden if you have one nearby. Tons of family fun.

Let me know if any of these tips work out for you. And let me know how your children enjoyed this soup.

In the meantime here are a couple of articles I enjoyed reading on the subject of encouraging healthy eating in children.

Teaching Your Children To Cook

Tips on Encouraging Children to Eat Healthy

Thanks for reading!


carrot lemon soup in bowl on blue napkin



Recipe is adapted from Carrot Soup with Ginger and Lemon by


Lemon Ginger Carrot Soup

Serves: 8
Cooking Time: 45 minutes


  • 1 stick butter
  • 2 cups chopped onion
  • 2 tablespoons finely chopped peeled fresh ginger
  • 3 tsp minced garlic
  • 3 pounds carrots, peeled and chopped
  • 3 tomatoes, seeded and chopped
  • 1 1/2 teaspoons grated lemon peel
  • 6-7 cups vegetable stock
  • 2 tablespoons fresh lemon juice



Melt the butter in a large heavy pot on medium heat. Add the onion and saute for a few minutes.


Add ginger and garlic and saute until fragrant 1-2 minutes


Add the carrots, tomatoes and lemon peel and saute briefly for about 1 minute.


Add the stock and bring to a boil. Reduce the heat, put the lid on, but leave an opening, and simmer until the carrots are very soft. This will take about 20-30 minutes.


Let the soup cool a little bit. Then puree the soup in batches in the blender until very very smooth. Pour the soup back into the clean pot. Add the lemon juice. Add salt and pepper to taste.


Add a bit more stock if soup is too thick.