Beet and Carrot Salad. Beet or not to beet, that is the question.
With spring in bloom, colors are coming alive giving birth to deep rich roasted beet, tri-colored carrot and inspiration for a great salad.
I love spring, days are getting longer, temperatures are on the rise, and the sun shines even brighter leaving us with enough vitamin E to conquer the melancholia that winter darkness may bestow upon us. Yards are being cleaned, plants uncovered, starting to make their ascent to the sun. Gardens are being planned and soon we are blessed with the products of that planning and passion. Luckily for us we have organic farmers who have started up early and are giving us beautiful produce like the beet and carrots, beautiful roasted. I picked up at the Strathcona Farmers’ Market here in Edmonton.
Today’s recipe was inspired by another food blogger creating fantastic recipes. Karrie from Tasty Ever After has made a beet with pistachio and goat cheese salad that looked so good and vibrant in color. It gave me an idea somewhat similar for a lunch time feast. With the carrots and beets now sitting in the fridge waiting to be utilized, I am ready to create my vision. Inspiration is a wonderful thing, the fuel that sparks our passion and creativity ultimately letting our soul shine in the revelry of our undertakings and art. People sometimes think art to be sculpture, or paintings, or something created in different mediums including sound, visual, texture, and scent. I believe cooking to be an art form, the abundance of colors and textures, aromas and sounds coming from the kitchen.
Today my canvas is a compilation of colors crimson and bright yellows, oranges and almost purple of the carrots nicely roasted giving you that glazed caramelized exterior and wonderfully soft texture inside. Combine this with the deep burgundy of the roasted beet also roasted with some onions beautifully caramelized easing that earthy and muskiness of this vegetable giving it also a nice glaze, making it candy like sweet. Add in the starkness of some nice good quality goat cheese, beautifully white adding a space for the roasted vegetables to shine and take notice. A symphony giving rhythms to this fresco. Art completed the only thing to do is title it and so I give to you Roasted Beet and Carrot Salad.
The Process leading to this Beet and Carrot Salad:
Upon deciding to do this dish, I immediately knew I was going to marinate the beets and carrots in a nice extra virgin cold pressed olive oil, garlic cloves, herbs such as thyme, rosemary, oregano, basil and fresh parsley. Of course some sea salt and fresh cracked black pepper. The aroma is filling the air in the kitchen. I did want to mention that I had purchased the oil and goat cheese from the Italian Center in Little Italy here in Edmonton. I love going there the selection of olive oils too vast to describe and goat cheese fresh creamy with that distinct flavor that goats milk gives to it.
The flavors in this beet and carrot salad are incredible. Starting with the vegetables beautifully caramelized and sweet combined with the savory from the herbs, hints of basil, oregano, thyme, and rosemary. The garlic roasted to a soft sweet pungent nature. The goat cheese a freshness bar none combined with the beet and carrot amazingly creamy and acidic. To top that, a splash of olive oil and you know I always go for the best in quality here. Add a few drops of white truffle oil, just a little squeeze of lemon juice and a dusting of fresh chopped parsley, a hand toss, and there you have it. So to answer the question proposed at the beginning of this post, yes to beets. Welcome to spring with this Roasted Beet and Carrot salad.
Happy Spring everyone, well, excluding the areas where seasons are reversed from ours like Australia.
And for your listening enjoyment the song of the day: “Skinny Love” by Bon Iver.Print
- 6 medium size beets washed and peeled
- 8 mixed color carrots
- 1 yellow onion chopped
- 3 cloves garlic peeled
- 3 tablespoons extra virgin cold pressed olive oil
- Sea salt and black pepper to taste
- Pinch of onion powder and paprika
- 1/2 teaspoon each of oregano, thyme, rosemary, chopped fresh basil, chopped fresh parsley
- 1/2 cup of goat cheese
- 1/2 teaspoon fresh squeezed lemon juice
- 1/2 teaspoon white truffle oil
- Cut beets and carrots into bite size pieces.
- Toss into a large bowl.
- Throw in onions.
- Drizzle 2 tablespoon olive oil.
- Sprinkle in salt and pepper, onion powder and paprika.
- Add in garlic cloves, oregano, thyme, rosemary, basil.
- Mix well making sure to coat the beets and carrots well.
- Let sit for about 1/2 an hour in the fridge.
- Pre heat oven to 375 degrees F.
- Take out of fridge and place beets and carrots on a parchment lined baking sheet.
- Place in oven and cook till veggies are soft or a fork can pierce easily. Approx 30 minutes.
- Take out of oven and place beets and carrot mixture in a bowl.
- Add in broken up goat cheese, remaining olive oil, lemon juice.
- Finish with a sprinkling of parsley, and a drizzle of the white truffle oil.
- Toss well.
- Ready to serve.
- Serving Size: 4 servings
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