Monthly Archives: January 2013
Roasted Carrot & Chiogga Beet Salad
Roasted sweet organic carrots & Chiogga beets make for a hearty, filling winter salad. Mustard, caraway & celery seeds harmonize beautifully with a dill-roasted garlic vinaigrette and bed of soft spinach. It may be cold outside, but you will be loaded with energy and ready for the cold with this powerful salad!
Ingredients:
- 1 pound carrots, peeled and diced into large chunks
- 3 medium sized Chiogga beets (or any kind of beet you have on hand), peeled and cut into wedges
- 1 sweet onion, peeled and sliced into thin wedges
- 3 cups spinach leaves
- 1 bulb garlic
- 2 tablespoons maple syrup, divided
- 2 tablespoons homemade Fire Cider or raw apple cider vinegar
- 4 tablespoons + 2 tablespoons extra virgin olive oil
- 1 tablespoon mustard seed
- 1/4 teaspoon celery seed
- 1/8 teaspoon caraway seed
- 3 tablespoons finely chopped fresh dill
- salt
Method:
Preheat oven to 400 degrees. Arrange carrots on one cookie sheet and beets & onions on another. Drizzle 4 tablespoons olive oil even over the two sheets. Sprinkle with celery and caraway seeds and drizzle with 1 tablespoon maple syrup. Sprinkle with salt and mix evenly. Cut the end off the garlic, wrap the entire bulb in foil and set next to the beets. Roast for 15-20 minutes or until just tender. Set aside and cool.
Remove garlic from bulb and place in food processor along with mustard seed, olive oil, dill and pinch of salt. Process until garlic is smooth.
Once the vegetables have cooled, mix them all together, except for the spinach, in a large bowl. Drizzle with olive oil and serve on a bed of spinach.
This salad is even tastier the next day!
deep fried kale. 