Best 7 Roasted Carrot Feta And Mint Salad Recipes

SMASHED CARROTS WITH FETA AND MINT

Steps:

• In a large, heavy pot with a lid, warm olive oil over medium-high heat until hot but not smoking. Add carrots and stir to coat. Season generously with salt and pepper.
• Add garlic, stir, and let sizzle just until golden; do not let it brown. Then add 1 cup water and cover pot.
• Reduce heat to low, and simmer until tender, about 10 minutes. Remove lid, and turn heat to high. Simmer until most of the liquid has evaporated.
• With a potato masher, crush carrots roughly, right in the pot, leaving mixture a bit chunky. Set aside until ready to serve.
• To serve, reheat carrots over low heat. Fold most of the feta and mint into the hot carrot mixture, reserving enough for garnish. Transfer to a serving dish. Sprinkle with crushed red pepper, if using. Top with remaining feta and mint.

CARROT, DATE AND FETA SALAD

Steps:

• Thinly slice the carrots into ribbons using a vegetable peeler or mandolin, including any remaining "stubs" of carrot. Soak in ice water until the ribbons firm up and curl, about 15 minutes. Drain and pat dry.
• Whisk together the cilantro, olive oil, honey, 1/2 teaspoon salt and the lime juice in a medium bowl. Add the carrots along with the feta cheese, almonds and dates, and toss until evenly combined. Serve immediately, or let the salad marinate a bit before serving.

ROASTED CARROT AND FETA SALAD WITH ZA'ATAR

Steps:

• Preheat oven to 425 degrees. To roast carrots, place the carrots, olive oil, salt and pepper on a baking sheet, toss well and transfer to the oven. Roast, shaking occasionally until they are just beginning to brown, about 30 minutes. The carrots should be firm and not mushy. When they are cool enough to handle, cut the carrots in angled 1-inch slices. Transfer to a serving bowl. Add the remaining ingredients and toss well. Serve immediately or cover and refrigerate up to 4 hours.

PUY LENTIL, SPICED ROAST CARROT & FETA SALAD

Steps:

• Heat the oven to 200C/180C fan/gas 6. In a shallow roasting tin, toss together half the oil, the cumin, carrots and some seasoning. Roast for 25 mins, turning halfway through cooking. Drizzle over the honey, stir and roast for 5 mins more.
• Meanwhile, gently heat the lentils with the onion, lemon juice, remaining oil and some salt and pepper. Allow to cool slightly while the carrots finish cooking.
• Toss the dressed lentils with mint and lamb's lettuce. Lay warm spiced carrots on top and scatter with feta.

ROASTED CARROT AND BEET SALAD WITH FETA

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.

MINTY CARROT, PISTACHIO & FETA SALAD

Steps:

• Heat oven to 200C/180C fan/gas 6. Tip 1 tbsp of the oil, the carrots, chickpeas and cumin onto a baking tray, season and toss to coat. Roast for 30 mins or until the carrots are tender.
• Mix together the lemon juice, honey and remaining oil, then pour all over the roasted carrots and chickpeas. Leave to cool. You can chill the salad at this stage, for up to 1 day; just bring it out of the fridge 1 hr before serving.
• Mix through the mint, spinach leaves and pistachios, and check the seasoning. Scatter the feta over and drizzle with a little extra oil.

ROASTED CARROTS WITH FETA AND PARSLEY

Steps:

• Preheat oven to 425 degrees. Toss carrots with oil on a rimmedbaking sheet, and season with salt and pepper. Roast untilcarrots are caramelized and tender, about 25 minutes.
• Transfer carrots to a bowl, and toss with feta and parsley.