Roasted Carrot Salad

This roasted carrot salad recipe brings together 4 basic recipes into one delicious dish you can serve as a side or have by itself. Honey roasted carrots are mixed with baked ricotta, Egyptian dukkah and dressed with a delicious honey lemon vinaigrette and plenty of freshly chopped cilantro.

Jump to:

• Ingredients needed
• Useful equipment for this recipe
• How to make it
• Variations
• Serving suggestions
• Frequently asked questions
• Other recipes you might like
• Recipe
• Comments

Ingredients needed

• Carrots - Use small to medium-sized good quality carrots. If you use baby carrots do not peel them. simply leave them whole. Fo large carrots peel and cut into even-sized pieces for roasting.
• Ricotta- Use good quality natural ricotta and not low fat and watery.
• Dukkah(optional) - This is my recipe for dukkah. You could also buy some good quality pre-made dukkah.
• Honey(optional) - Use runny natural honey for roasting the carrots as well as making the honey lemon vinaigrette.
• Lemon - Not in the picture but you need it for making the vinaigrette. Use unwaxed lemons.
• Oil - Olive oil and canola oil for the dressing and or roasting the carrots and ricotta
• Herbs - Thyme for the roasted carrots and fresh cilantro for adding freshness last minute.

Useful equipment for this recipe

How to make it

Firstly...

1. Turn the oven to 425 degrees Fahrenheit or 220 degrees Celsius.
2. Prepare one dish for roasting the carrots and another for the baked ricotta. If you are making your own dukkah then also prepare a baking sheet for roasting the nuts.

Full recipe for dukkah →

For the roasted carrots

1. Mix the ingredients for the roasted carrots together, place into a baking dish a close with a lid or foil.
2. Roast them for 30 minutes or until tender and slightly caramelised. Remove from the oven and set aside until needed.

Full recipe for roasted carrots →

For the baked ricotta

1. Spread the ricotta onto a baking sheet lined with parchment.
2. Season with olive oil, salt and pepper
3. Bake for 15 minutes or until golden brown. Set aside to cool.

Full recipe for baked ricotta →

For the honey lemon dressing

1. Place the ingredients together in a bowl or jar with a lid.
2. Vigorously shake or whisk until emulsified.

Full recipe for honey lemon dressing →

Putting together the salad

1. Place the carrots into a mixing bowl.
2. Break up the baked ricotta and add the dukkah.
3. Chop cilantro finely and add to the above.
4. Finally, add the honey lemon dressing and give it a good mix.
5. Taste for balance. If it needs a bit more salt, lemon or honey then add some until you are happy with the taste.

Variations

This roasted carrot salad easily be modified in many ways to suit your taste and needs.

• Cheese - Change the ricotta for feta, blue cheese or parmesan.
• Herbs - Use fresh basil, chives, chervil, parsley or mint instead of cilantro. Mint and basil is a really special combination also found in this Italian salsa verde recipe.
• Nuts - Instead of using dukkah use roasted walnuts, hazelnuts or pine nuts. alternatively use a Middle Eastern spice blend called Za'atar.
• Green leaves - Add gem hearts, baby spinach, rocket or corn salad.
• Dressing - Change the dressing to a creamy Caesar dressing or simply drizzle with homemade balsamic glaze.
• Protein - Add barbecued pork belly or warm roasted leg of lamb.
• Vegan - Replace the honey in the roasted carrots and dressing with maple syrup or agave nectar. Substitute the ricotta for vegan cheese.

Serving suggestions

As a side dish with the following.

• Pan seared salmon fillet
• Bavette steak
• Chimichurri steak
• Bacon wrapped pork tenderloin
• Oven baked chicken breast

Along side the following appetisers.

• Moroccan eggplant dip
• Pea feta and mint dip
• Roasted Romano peppers
• Quick marinated olives

Frequently asked questions

Other recipes you might like

If you are looking for a tasty salad or side dish recipe then you will find the following recipes useful.

• Sweet miso baked eggplant
• Beetroot and feta salad
• Authentic Greek salad
• Classic Caesar salad
• Coleslaw and tahini dressing
• Creamed spinach
• Mashed potatoes

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