Provided by Hugh Acheson
Categories Appetizer Side Vegetarian Dinner Feta Root Vegetable Beet Carrot Fall Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- 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.
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God Blessing
[email protected]This salad is a great way to use up leftover roasted vegetables. I had some leftover roasted carrots and beets, and this salad was the perfect way to use them up.
Alexander S
[email protected]This salad is so easy to make and it's so delicious! I've made it several times now and it's always a crowd-pleaser.
kismeth blevins
[email protected]I've made this salad several times now and it's always a hit. It's a great way to get your daily dose of vegetables and it's also very flavorful.
Dana Pavlu
[email protected]This salad is a great make-ahead dish. It's perfect for picnics or potlucks.
David Osaeapem
[email protected]I love the combination of flavors in this salad. The sweetness of the carrots and beets pairs perfectly with the salty feta cheese.
DarK Life
[email protected]This salad is a great way to use up leftover roasted vegetables. I had some leftover roasted carrots and beets, and this salad was the perfect way to use them up.
Samual Smith
[email protected]I'm not a huge fan of beets, but I really enjoyed this salad. The roasting process mellows out the flavor of the beets and makes them much more palatable.
Anam Daniel
[email protected]This salad is so easy to make and it's so delicious! I've made it several times now and it's always a crowd-pleaser.
Habete Man habete
[email protected]I made this salad for a potluck and it was a hit! Everyone loved the combination of sweet and savory flavors.
Joshua Cruz
[email protected]This roasted carrot and beet salad is a great way to get your daily dose of vegetables. It's simple to make and can be tailored to your own taste preferences. I added some chopped walnuts and dried cranberries to mine for a little extra crunch and sw