Roasted Carrot & Beet salad with Feta

Roasted Carrot & Beet salad with Feta

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    tap cumin seeds

  • 2

    tsp fresh lemon juice

  • 2

    tsp Sherry vinegar

  • 1

    tsp Dijon mustard

  • ½

    c + 3 tsp olive oil

  • 1

    tbsp finely chopped fresh mint

  • 1

    lb baby carrots with ½" tops attached, peeled

  • 6

    small (1½") red beets, scrubbed, trimmed leaving 2" stem

  • ¾

    c flat leaf parsley leaves

  • ½

    c crumbled feta

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 in a medium bowl. Gradually whisk in 1/2 cup oil, then mint. Season 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. 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 c parsley leaves over. Drizzle with remaining dressing.


Nutrition

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