Roasted Carrot and Beet Salad with Feta

By Dixie8686

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Roasted Carrot and Beet Salad with Feta
The inspiration for this salad came to chef Hugh Acheson as he spoke to a friend who'd eaten at the Spotted Pig in New York City. "He'd had a salad and was telling me all the components," says Acheson. "It sounded wonderful, so I came up with my own version of it, using local ingredients from Georgia."

6 servings

Recipe by Hugh Acheson of Empire State South in Atlanta, GA

November 2011

Ingredients

• 1 teaspoon cumin seeds
• 2 teaspoons fresh lemon juice
• 2 teaspoons Sherry vinegar
• 1 teaspoon Dijon mustard
• 1/2 cup plus 3 tsp. extra-virgin olive oil, divided
• 1 tablespoon finely chopped fresh mint
• Kosher salt and freshly ground black pepper
• 1 pound baby carrots with 1/2" of tops attached, peeled
• 6 small (1 1/2" diameter) red beets, scrubbed, trimmed leaving 2" of stem attached
• 3/4 cup (lightly packed) flat-leaf parsley leaves, divided
• 1/2 cup crumbled feta (about 4 oz.)

Details

Servings 6
Adapted from bonappetit.com

Preparation

Step 1

Preparation

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°. Season carrots with salt and pepper. Toss with 1 1/2 tsp. 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 tsp. 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 Tbsp. 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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