Roasted Carrot and Beet Salad

Ingredients Amount
Cumin Seeds 1 tsp
Lemon Juice 2 tsp
Sherry Vinegar 2 tsp
Dijon Mustard 1 tsp
Extra-Virgin Olive Oil 1/2 C. plus 3 tsp (divided)
Fresh Mint 1 Tbs (finely chopped)
Baby Carrots (with 1/2" of tops attached, peeled) 1 lb
Small (1 1/2" diameter) Red Beets (cleaned, w/ 2" of stem attached) 6
Parsley Leaves 3/4 C.
Crumbled Feta 1/2 C. (4 oz)
Kosher Salt and Black Pepper Adjust to taste preference

Directions

Stir cumin seeds in a small dry skillet over medium heat until fragrant, 3-4 minutes. Let cool. Finely grind in a spice mill. Whisk cumin, lemon juice, vinegar, and Dijon mustard in a medium bowl. Gradually whisk in 1/2 cup oil, then mint. Season vinaigrette with salt and pepper.

Cook carrots in a large pot of boiling salted water for 1 minute; using a slotted spoon, transfer carrots to a bowl. Add beets to same pot of boiling water and cook until just tender, 20-25 minutes. Drain. Let stand at room temperature to cool slightly, about 15 minutes. Peel and trim beets; halve lengthwise.

DO AHEAD: Vinaigrette and vegetables can be made 1 day ahead. Cover separately; chill. Return vinaigrette to room temperature and whisk before using.

Preheat oven to 450°F. Season carrots with salt and pepper. Toss with 1 1/2 teaspoons oil. Arrange on half of a large rimmed baking sheet. Place beets in same bowl; season with salt and pepper and toss with remaining 1 1/2 teaspoons oil. Arrange in single layer opposite carrots on same baking sheet. Roast vegetables, turning once, until slightly charred and just tender, about 15 minutes.

Place carrots, 1/2 cup parsley leaves, and feta in a medium bowl; drizzle 1/4 cup vinaigrette over and toss to coat. Arrange carrot mixture on a small platter. Place beets in another medium bowl. Add 2 tablespoons vinaigrette; toss to coat. Tuck beets in among carrots. Sprinkle remaining 1/4 cup parsley leaves over. Drizzle with remaining dressing.
 

**Recipe by Bon Appetit

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A Chi Running Love Letter

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