Roasted Carrot and Beet Salad with Feta, Pulled Parsley, and Cumin Vinaigrette

Name: Roasted Carrot and Beet Salad with Feta, Pulled Parsley, and Cumin Vinaigrette
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 454 grams baby beets, cleaned but not peeled; 454 grams baby carrots, peeled, 1/2-inch of green top left; 59 milliliters Cumin Vinaigrette; 113 grams feta; 237 milliliters pulled fresh flat-leaf parsley leaves; 1 Tbsp extra-virgin olive oil; 1 teaspoon salt

Roasted Carrot and Beet Salad with Feta, Pulled Parsley, and Cumin Vinaigrette is a gluten free, primal, and vegetarian side dish. This recipe serves 6. One portion of this dish contains approximately 5g of protein, 7g of fat, and a total of 133 calories. If you have baby beets, feta, olive oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat the oven to 450F.

Equipment you will use

Oven

Bring a large pot of water to a vigorous boil, add 1/2 teaspoon of the salt, then add the carrots. Blanch for 1 minute and remove to a bowl of ice water to stop the cooking. Once cool, remove and set aside.

Ingredients you will need

Water

Carrot

Salt

Equipment you will use

Bowl

Pot

Place the beets in a large pot of cold water. Bring to a boil, add the remaining 1/2 teaspoon of salt, and simmer until the beets are tender. Strain the beets and peel them using paper towels to rub off the skin. This is easier when they are still warm.

Ingredients you will need

Beet

Water

Salt

Dry Seasoning Rub

Equipment you will use

Paper Towels

Pot

Crumble the feta and set aside.

Ingredients you will need

Feta Cheese

Toss the carrots with 1/2 tablespoon of the olive oil and place them on half of a rimmed baking sheet. Toss the beets with the remaining olive oil and place on the other half of the baking sheet. Roast for 15 minutes.

Ingredients you will need

Olive Oil

Carrot

Beet

Equipment you will use

Baking Sheet

Remove the beets and carrots from the oven and place in separate bowls.

Ingredients you will need

Carrot

Beet

Equipment you will use

Bowl

Oven

Add 1 tablespoon of the vinaigrette and 1/2 cup of the parsley to the beets and toss.

Ingredients you will need

Vinaigrette

Parsley

Beet

Add 1 tablespoon of the vinaigrette, the remaining parsley, and the feta to the carrots and toss. Divide the carrots evenly among 6 plates. Then divide the beets evenly among the plates and gently mix with the carrots.

Ingredients you will need

Vinaigrette

Carrot

Parsley

Beet

Feta Cheese

Drizzle with a touch more of the vinaigrette.

Ingredients you will need

Vinaigrette