My Favorite Take Along Salad | Roasted Carrot and Beetroot

    

Really, I am almost beside myself when I’ve got the ingredients for this one.  I can’t take credit for the perfection of a pairing that is a cumin vinaigrette, roasted beets and carrots, crisp tortilla and French cheese.  Look to the amazing Hugh Acheson of 5&10 in Athens, Georgia for that.  Look to him and thank him.

This version is my very humble homage.  But one, that when I can, will eat four or five days in a row for lunch.  It’s that good, people.  If you’re worried about prepping something to take for lunch during the week, you can (as I do, think Sunday) roast all the veg on the first day and subsequently just warm them up and put them on top of the dressed greens with the cheese and tortilla.  You can fry your chips in advance, too, I think, if you keep them tightly sealed after you’ve let them cool.  Pack things separately and assemble just before you’re ready to dig in.  Think about how this is not your normal take along salad!  Heaven.    

Roasted Carrot and Beetroot Salad with Cumin Vinaigrette

Serves two

3 to 4 medium to large beets, peeled and cut into large chunks

4 large carrots, scrubbed and cut into large chunks

Olive Oil, salt, pepper

1 Tortilla (I’ve used both corn and flour, I like flour best right now)

Vegetable oil

balsamic vinegar, cumin, sriracha, honey, Dijon mustard

Cheese – this week I used St. Andre, but have also used brie, Hugh uses feta

Fresh mixed salad greens (this week’s are from Honey Run Farm), enough for two

For the Vegetables

Preheat oven to 400 degrees.  Place the chopped beets and carrots in a roasting pan, drizzle with olive oil, sprinkle with salt and pepper and toss to combine.  Slide into the oven for about 30 minutes or until the vegetables are tender.  (This is enough veg for a week’s worth of salads.  You’ll want it again tomorrow.  Trust me.)

 For the tortilla chips

Whisk together three tablespoons of olive oil, one tablespoon of balsamic, one teaspoon of cumin, one teaspoon of Dijon, a drop or two of sriracha, a drizzle of honey and salt to taste. (Enough for two.)

To assemble the salads

Dress the lettuces with the vinaigrette, divide between two plates.  surround the salad with the warm roasted vegetables, alternating with slices or crumbles of cheese.  Tuck the tortilla strips in between the vegetables and greens. 

Playlist included, Deadbeat Club by Athens cool kids, the B-52’s. 

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12 Comments to “My Favorite Take Along Salad | Roasted Carrot and Beetroot”

  1. ohai. i want this.

    also i love how you called it “beetroot.” Last time I checked you were from the Midwest, but calling it that makes you sound so much more British (read: way more sexay and all around AWESOME.)

  2. hi there! just wanted to let you know that we featured this post on the FoodPress.com homepage today. the salad looks and sounds delicious – and unique! keep up the good work! jane

  3. This is such a beautiful salad! Thanks for sharing! Beets are about to come back into season in central Texas, so this will be on my list of dishes to make.

  4. I’m always on the hunt for fun salad combinations that I can take for lunch! I’ve also never roasted beets before and have been meaning to try it out. Yay!

  5. Hi

    This recepie just sounds so lovely, I just have to try it soon.

    And I love your picture, it is really beatiful – I belive that more than half of the eating-experience is the view of the food.

    Maria

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