Featured Recipes

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

by Hugh Acheson - A New Turn in the South

The beautiful beets and carrots harvested at the same time in the early fall by our local farm supplier inspired this recipe. Feta is a brined sheep’s milk or cow’s milk cheese made in many places, but the European Union recently mandated that only feta from Greece can be called “feta” so we’ll start to see a bunch of “Greek-Style Salad Cheeses” in grocery stores. My favorite feta, Valbreso, is from France, is 100% sheep’s milk, and is for sale at Kroger in Athens, Georgia. Vinaigrettes need balance and should be made with the other salad components in mind. If you are dressing salty feta, scale back on the salt content in the dressing.

Categories: Salads

Portions:
6

Step 1

1 tsp • Salt

1 lb • Baby carrots, 1/2-inch of green top left on • peeled

1 lb • Baby beets • cleaned but not peeled

1/4 lb • Feta cheese

1 tbsp • Extra-virgin olive oil

1/4 cup • Cumin vinaigrette • (see step 2)

1 cup • Pulled flat leaf parsley leaves

Preheat the oven to 450�F.

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

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.

Crumble the feta and set aside.

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

Remove the beets and carrots from the oven and place in separate bowls. Add 1 tablespoon of the vinaigrette and 1/2 cup of the parsley to the beets and toss. 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. Drizzle with a touch more of the vinaigrette.

Step 2

1 tsp • Dijon mustard

1/2 cup • Extra-virgin olive oil

1 tsp • Lemon juice

2 tsp • Sherry vinegar

1 tbsp • Mint leaves

1 tsp • Cumin seed • toasted in a dry pan

• and then pulverized

Place the Dijon mustard in a bowl and whisk in the olive oil, then the lemon juice and the sherry vinegar. Add the cumin and the mint. Season with salt and pepper to taste.

Notes

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Created by:
Hugh Acheson - A New Turn in the South

Added on:
February 15, 2012

Last updated:
November 23, 2013