Roasted Carrot & Beet salad with Feta

By á-2799

Ingredients

• 1 tap cumin seeds
• 2 tsp fresh lemon juice
• 2 tsp Sherry vinegar
• 1 tsp Dijon mustard
• 1/2 c + 3 tsp olive oil
• 1 tbsp finely chopped fresh mint
• 1 lb baby carrots with 1/2" tops attached, peeled
• 6 small (1 1/2") red beets, scrubbed, trimmed leaving 2" stem
• 3/4 c flat leaf parsley leaves
• 1/2 c crumbled feta

Preparation

Step 1

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.