Cooking for Luv: Vegetarian + Vegan Recipes
16540
post-template-default,single,single-post,postid-16540,single-format-standard,ajax_fade,page_not_loaded,,qode-theme-ver-7.9,wpb-js-composer js-comp-ver-4.2.3,vc_responsive

Roasted Carrot + Chioggia Beet Salad with Farro, Seeds, and Harissa Carrot Vinaigrette

22 Mar Roasted Carrot + Chioggia Beet Salad with Farro, Seeds, and Harissa Carrot Vinaigrette

Roasted Carrot + Chioggia Beet Salad with Farro, Seeds, and Harissa Carrot Vinaigrette
Serves 4
Total Time
45 min
Total Time
45 min
Ingredients
  1. 6 large carrots (about 1 pound), peeled and cut into 1/4 inch slices on the bias
  2. 1 tablespoon olive oil
  3. 1/2 teaspoon Kosher sea salt
  4. 1 cup farro
  5. 3 medium Chioggia beets, peeled and cut into wedges that measure 3/4 inch at the widest part (this should be in eighths)
  6. 2 tablespoons white vinegar
  7. 2 tablespoons sunflower seed kernels
  8. 1/2 tablespoon poppy seeds
  9. 1/2 tablespoon yellow mustard seeds
  10. 1/2 tablespoon sesame seeds
  11. 1 tablespoon butter or vegan butter alternative
  12. 1/4 cup carrot tops (if yours have them attached), finely chopped
Carrot Harissa Vinaigrette Ingredients
  1. 1/4 cup extra virgin olive oil
  2. 2 tablespoons apple cider vinegar
  3. 2 tablespoons bottled pure carrot juice
  4. 1 teaspoon honey (vegans can replace with fine sugar or agave)
  5. 1 teaspoon harissa paste*
  6. 1/2 teaspoon Kosher sea salt
Instructions
  1. Preheat oven to 425 degrees
  2. Line a sheet pan with parchment. Place carrots, 1 tablespoon olive oil and 1/2 teaspoon salt on the lined baking sheet and toss to coat. Roast until tender and caramelized in places, about 35 minutes.
  3. In a medium sauce pan, toast farro over medium high heat, stirring often for 5 minutes until the grains start to pop and are fragrant. Add 2 cups of water, bring to a boil, then turn the heat down to low, cover and simmer for 25 minutes until tender but still al-dente. Remove from heat, drain any excess liquid, and let cool slightly uncovered.
  4. In a medium saucepan, bring 4 cups of water and vinegar (the vinegar helps to keep the candy striped color) to a boil over high heat. Add beets and boil for about 15 minutes until fork tender. Remove from heat and drain.
  5. In a medium saute pan over medium high heat, toast sesame, mustard, sunflower, and poppy seeds for 5 minutes until they start to pop, shaking the pan often to evenly toast.
  6. In a pint size mason jar, combine all dressing ingredients and shake until combined.
  7. When carrots are done, remove from oven and add beets to the baking sheet. Toss with 1 tablespoon of butter and season again with about 1/2 teaspoon of salt.
  8. Divide the farro onto four plates. Top each plate of farro with 1/4 of the seed mix, then 1/4 of the carrots, then 1 quarter of the beets. Top each plate with 1/4 carrot tops and then drizzle with 2 tablespoons of dressing on each plate.
Notes
  1. *Harissa is a northern african mildly spicy paste made of sweet and hot red peppers, garlic, oil, and other spices. If you can find it, I highly recommend finding a fresh version in a specialty middle eastern market farmers market, or in your grocers refrigerated section. The difference in flavor is often great. I love Mom's Products Harissa from Orange County, California.
cooking for luv http://cookingforluv.com/
cooking for luv carrot farro seeds salad

No Comments

Post A Comment