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
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)
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.)
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.