Roasted Carrot and Beet Salad with Feta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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. Ingredients:
1 teaspoon cumin seeds |
2 teaspoons fresh lemon juice |
2 teaspoons sherry vinegar |
1 teaspoon dijon mustard |
1/2 cup plus 3 teaspoons 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 ounces) |
Directions:
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.
2. 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.
3. 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.
4. 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.
5. 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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