Wednesday, October 10, 2007
Roasted Carrot, Beet & Cumin Salad with Feta
Roasted Carrots, Beets and Cumin Salad with Feta
From Woman & Home, Summer 2007
Prep time: 10 minutes
Roasting time: 40-45 minutes
9 oz/ 250 g raw beetroots, cut into wedges (the recipe suggests peeling after they’re roasted – but I didn’t read that in time – oh well…it worked just fine peeled first, but I wonder which would be less messy. I also forgot to wear rubber gloves when peeling them. Needless to say my fingers were red for quite some time.)
10 young carrots, roasted whole or some large carrots, cut into large chunks
1 tbsp olive oil (to drizzle on the veggies)
2 tsp cumin seeds, toasted (they don’t mention…but I used a mortar & pestle to ground them once they were toasted)
1 tbsp smoked paprika
2 tbsp lemon juice (about ½ large lemon)
3 tbsp extra virgin olive oil
1 large clove garlic
¼ cup fresh mint, coarsely chopped
5 oz/ 150 g feta cheese, crumbled
1. Preheat the oven to 350°F/170°C.
2. Place the beet wedges in a single layer on a shallow baking pan (I line mine with tin foil for easy clean up) and drizzle with some olive oil, toss and roast in a oven for 15 minutes or so. Add the carrots - Do not crowd them otherwise they will just stew – Roast for another 20-30 minutes – just until the carrots are fork tender and a toasty gold.
3. In the meantime, prepare the dressing. Just mix all the ingredients together in a small non-reactive bowl.
4. To assemble: Place the beets and carrots in a serving bowl (I served it cold, but hot as a side is also awesome) and toss with feta, mint and dressing.
Related links: Food and DrinkSouth Beach Diet Easy Cooking recipes salad vegetables