Roasted Beet and Carrot Salad with Cumin

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When you roast vegetables you bring out their natural sweetness. Carrots and beets are already sweet so they benefit greatly from a dressing recipe that is earthy and flavorful to balance them out. Adding the pistachios added a wonderful flavor and crunch. This recipe turns out to be quite delicious. Make sure to buy beets of similar size to ensure even cooking. You can use either red or yellow beets with great results just be aware that red beets will bleed their color onto the carrots when mixed with the dressing.

MAKES:4 Servings
PREP/COOK TIME: 65 Minutes

INGREDIENTS

• 1 pound beets, trimmed

• 1 pound carrots, peeled and sliced on the bias about 1/4 inch thick

• 2 1/2 tablespoons extra-virgin olive oil

• 1 tablespoon lemon zest

• 3 tablespoons lemon juice

• 1 small shallot, minced

• 1 teaspoon honey

• 1 teaspoon salt

• 1 teaspoon freshly cracked black pepper

• 1 teaspoon ground cumin

• 1/2 cup shelled, chopped, and toasted pistachio nuts

• 1 tablespoon minced fresh Italian parsley or cilantro leaves

 DIRECTIONS

1. Adjust oven racks to middle and lowest positions. Place a rimmed baking sheet on the lowest rack and heat the oven to 450 degrees.

2. Wrap beets in aluminum foil and place on a second rimmed baking sheet. Toss the carrots with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper.

3. Working quickly, arrange carrots in a single layer on the hot baking sheet and put back on the lowest oven rack. Put the sheet with the beets on the middle rack.

4. Meanwhile, whisk lemon juice, shallots, honey, cumin, 1/4 teaspoon salt and a pinch of pepper in s small bowl. Whisk in 1 1/2 tablespoon olive oil.

5. Roast carrots until tender and browned on one side, about 20 to 30 minutes. Transfer carrots to a serving bowl and drizzle with about 1/4 of the dressing.

6. Roast the beets until a skewer inserted into the center of beets meets with little resistance, about 35 to 45 minutes. You will have to unwrap a beet to test.

7. Carefully open the foil packets and let the beets cool enough to handle. Rub the skins off the beets using a paper towel. Slice the beets into 1/2 inch thick wedges and cut larger wedges in half crosswise.

8. Transfer beets to the bowl with the carrots and add the rest of the dressing, tossing to coat evenly. Let cool completely. Add the pistachios, parsley and lemon zest. Season to taste with salt and pepper and serve.