Hello everybody, it’s Drew, welcome to our recipe page. Today, we’re going to prepare a special dish, roasted carrot salad with goat cheese. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Arrange in one-third of a large ovenproof skillet. Steamed, roasted or raw, carrot makes a versatile base for a variety of salads. Add herbs, spices and even fruit for an inspiring year-round side dish.
Roasted Carrot Salad with Goat Cheese is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. Roasted Carrot Salad with Goat Cheese is something which I have loved my entire life. They’re fine and they look fantastic.
To begin with this particular recipe, we must prepare a few ingredients. You can cook roasted carrot salad with goat cheese using 7 ingredients and 2 steps. Here is how you can achieve that.
The ingredients needed to make Roasted Carrot Salad with Goat Cheese:
- Make ready 500 g carrots
- Prepare 1 orange (for zest and fresh juice)
- Make ready 1 can chickpeas, drained and rinsed
- Make ready 75 g goat cheese
- Get 50 g pomegranate seeds
- Prepare olive oil
- Prepare spices: cumin seeds, thyme, mint (optional), salt, pepper
I have picked out goat cheese for this salad which is a healtheir substitute.. Please follow me on instagram for more yummy. Roasted Beet and Carrot Salad Roasted Beet and Carrot Salad. This citrus beet salad is a delicious tangle of texture, shape and flavor.
Steps to make Roasted Carrot Salad with Goat Cheese:
- Heat the oven to 190C/375F. Peel the carrots and cut into small strips (similar size to fries). Toss with 1 tbsp of olive oil, sprinkle with cumin seeds and orange zest, and season with salt. Spread onto a baking sheet lined with parchment paper and roast for 45-50 mins until tender.
- Stir the chickpeas into the roasted carrots, then tip onto a large serving platter. Drizzle with the remaining oil and a little of the orange juice. Crumble over the goat’s cheese and scatter with the herbs and pomegranate seeds. Serve warm.
Overflowing with winter produce, this fresh, vibrant salad will make you forget it's cold outside (for a few minutes, anyway). With roasted root vegetables (carrots and beets) sliced into wedges, coins and ribbons together with a colorful variety of citrus, greens and a few chickpeas for good measure. Add half of the goat cheese dressing to the beet greens and toss. Add the roasted vegetables and toss once or twice. Transfer the salad to a platter and drizzle with the remaining dressing.
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