Roasted Carrot Salad with Goat Cheese
Roasted Carrot Salad with Goat Cheese

Hey everyone, it is me, Dave, welcome to my recipe page. Today, we’re going to make a distinctive dish, roasted carrot salad with goat cheese. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Add the spinach, lettuce and almonds and toss to coat. Transfer the salad and carrots to a platter. Top with the goat cheese and chives. Place the arugula in a large bowl and add the carrots, cranberries (with their liquid), goat cheese, almonds, and the vinaigrette.

Roasted Carrot Salad with Goat Cheese is one of the most favored of recent trending meals on earth. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. They’re nice and they look wonderful. Roasted Carrot Salad with Goat Cheese is something which I have loved my whole life.

To get started with this recipe, we must prepare a few ingredients. You can cook roasted carrot salad with goat cheese using 7 ingredients and 2 steps. Here is how you cook it.

The ingredients needed to make Roasted Carrot Salad with Goat Cheese:
  1. Take 500 g carrots
  2. Take 1 orange (for zest and fresh juice)
  3. Take 1 can chickpeas, drained and rinsed
  4. Get 75 g goat cheese
  5. Get 50 g pomegranate seeds
  6. Prepare olive oil
  7. Make ready spices: cumin seeds, thyme, mint (optional), salt, pepper

Trim the excess green from the carrot. Sprinkle with the goat cheese right before serving. Stir the chickpeas into the roasted carrots, then tip onto a large serving platter. Drizzle with the remaining oil and a little of the orange juice.

Steps to make Roasted Carrot Salad with Goat Cheese:
  1. Heat the oven to 190C/375F. Peel the carrots and cut into small strips (similar size to fries). Toss with 1 tbsp of olive oil, sprinkle with cumin seeds and orange zest, and season with salt. Spread onto a baking sheet lined with parchment paper and roast for 45-50 mins until tender.
  2. Stir the chickpeas into the roasted carrots, then tip onto a large serving platter. Drizzle with the remaining oil and a little of the orange juice. Crumble over the goat’s cheese and scatter with the herbs and pomegranate seeds. Serve warm.

Stir the chickpeas into the roasted carrots, then tip onto a large serving platter. Drizzle with the remaining oil and a little of the orange juice. Crumble over the goat's cheese and scatter with the herbs and pomegranate seeds. Remove and allow to cool to room temperature. Add half of the goat cheese dressing to the beet greens and toss.

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