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)
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.)
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.
Persephone's Kitchen 
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.)
I love anything that makes me sound sexay. And awesome. Mission accomplished!
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
Thanks, Jane! I’m very excited. I’ve tweeted and FB’d the link to tell the whole wide world.
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.
I’m originally from Austin! Glad you like the dish. Using cumin in the dressing is a bit different from how we normally use it in Texas (in really good beans!). Thanks for stopping by.
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!
Yay, thanks for writing! I’ve roasted beets by peeling them first and have also done it peeling them afterwards. You can do either. I love this combination of ingredients. I hope you enjoy it at work!
Thanks for the tip!
It was nothing, really. ;o)
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
Thanks, Maria! If you do try it, let me know how you like it. And I agree! Food should look delicious, it really adds to the enjoyment! Thanks for writing.