Thursday, March 21, 2013

Warm Carrot Salad with Goat Cheese

So I came home from work last night and was about to throw together a quick rather bog-standard salad to have with some grilled meat for dinner, when I decided that I actually wanted something a lot more tasty and a bit more interesting. I checked the fridge and found I had a couple of bunches of heirloom carrots - one orange bunch and one gorgeous purple bunch. They became the inspiration for a side dish that was so delicious I'd thought I'd share it with you.

This dish is super easy and would also work as a vegetarian starter or main course, as well as a side dish. In addition to the lovely carrots, I used sweet red onions, a bunch of asparagus, fresh continental parsley from the garden, creamy, tangy goat cheese, a little olive oil, balsamic, black pepper and sea salt - and that's about it. Very simple, but full of flavour.

As well as having a great flavour and nice contrasting textures, I loved how colourful the dish looked on the plate. If you haven't seen the purple carrots at your greengrocer, ask for them. They used to be a bit hard to find but are becoming a lot more common now. They look great and taste beautiful, especially when roasted.

I enjoyed this salad so much that I will definitely be making it again. Here at Gourmet Goddess we say - down with boring side salads! Three cheers for finding new and delish ways to eat your vegies!



Roasted Carrot Salad with Goat's Cheese


You will need: 2 large orange carrots, 2 large purple carrots, 1 large red onion, 1 bunch asparagus, 50g goat cheese, 1 tablespoon chopped fresh parsley, about 1 tablespoon olive oil, sea salt, pepper, 1/2 tablespoon balsamic vinegar.

Method: First, prepare the vegetables. Cut the carrots into thick juliennes. Cut the woody ends off the asparagus and then cut each asparagus spear in half. Cut the onion into eight largish chunks.

Preheat the oven to 200C. Line a tray with baking paper and place the carrots and onion on the tray. Brush or spray with olive oil, season well with salt and pepper. Bake in the oven for around 20 minutes, turning over the vegetables once during cooking.

In a grill pan or fry pan, cook the asparagus with a little olive oil, and some salt at a high heat for a few minutes until they start to char.

Allow the vegetables to cool a little before assembling the salad. Layer the vegetables and crumbled goat cheese on a serving plate. Drizzle over olive oil, balsamic and season with a little salt nad black pepper.

Sprinkle over the fresh parsley and serve.


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