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Roasted Carrot and Beet Salad with Feta Recipe

Roasted Carrot and Beet Salad with Feta Recipe

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Ingredients

Count

Nutrition

255

Calories

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Ingredients:

Serving

1 tsp cumin seeds
2 tsp fresh lemon juice
2 tsp sherry vinegar
1 tsp dijon mustard
1/2 cup plus 3 tsp extra-virgin olive oil, divided
1 tbsp finely chopped fresh mint
kosher salt and freshly ground black pepper
1 lb 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)

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 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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	254.68 Kcal (1066 kJ)
Calories from fat	214.18 Kcal
		% Daily Value*
Total Fat	23.8g	37%
Cholesterol	16.82mg	6%
Sodium	281.15mg	12%
Potassium	214.95mg	5%
Total Carbs	7.37g	2%
Sugars	4.6g	18%
Dietary Fiber	2.58g	10%
Protein	3.5g	7%
Vitamin C	3.9mg	6%
Vitamin A	0.9mg	29%
Iron	16mg	89%
Calcium	126.3mg	13%

Amount Per 100 g
Calories	209.94 Kcal (879 kJ)
Calories from fat	176.55 Kcal
		% Daily Value*
Total Fat	19.62g	37%
Cholesterol	13.87mg	6%
Sodium	231.76mg	12%
Potassium	177.19mg	5%
Total Carbs	6.08g	2%
Sugars	3.79g	18%
Dietary Fiber	2.13g	10%
Protein	2.89g	7%
Vitamin C	3.2mg	6%
Vitamin A	0.7mg	29%
Iron	13.2mg	89%
Calcium	104.1mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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