Roasted Beet and Carrot Salad with Creamy Goat Cheese

Ingredients

  • 4 beets

  • 3/4 lb young carrots

  • 3 Tablespoons olive oil, divided

  • 1/4 teaspoon kosher salt

  • a few grind of black pepper

  • 1-2 oz creamy goat cheese

  • chopped fresh parsley for garnishing

For the Dressing

  • 2 teaspoons balsamic vinegar

  • 1 teaspoon stone ground dijon mustard

  • scant 1/2 teaspoon ground black pepper

Preheat the oven to 425 degrees F

Roll out two sheet of aluminum foil, each about 8 inches long. Make 2 foil pouches and wrap the beets loosely in pairs. Place the foil pouches on a large rimmed baking sheet and roast until a fork easily pierces the beet flesh.

In a large shallow dish, toss the carrots with 1 tablespoon of olive oil and the salt and pepper. About 15 minutes before the beets are done, spread the carrots in a single layer on the same baking sheet around the beets, and continue roasting for the remaining time. The carrots are done when they are fork tender and slightly wrinkled.

Remove the baking sheet from the oven. Carefully unwrap the beets and let cool for 5 minutes. Hold a beet in place with your hand and use a paper towel to rub the skin away. If the skin doesn’t slide off easily, it needs more time in the oven. Slice off any remaining skin with a pairing knife. Rub the skins off of all the beets, trim the stems and tail ends and cut them into quarters or eighths. Combine the beets and carrots in a large bowl.

To make the dressing, stir together the vinegar, mustard and pepper in a small bowl. Whisk in the remaining 2 tablespoons of olive oil and toss with the vegetables.

Add goat cheese and parsley when serving. Enjoy :)

Recipe from ‘The CSA Cookbook’ by Linda Ly