I had planned to share a completely different recipe with you today, but it needs further testing, so this is by way of a bonus post. It makes a healthy springtime meal, but not one where you feel you should be wearing a hair shirt under your pinny.
Instagram followers may already have seen it outlined on my feed, but I’ve provided more detail here. My measurements are still a bit rough and ready because I didn’t weigh anything, but follow your instincts, because some of the quantities really are a matter of taste.
If you can’t get rainbow carrots, use the usual orange ones. The salad will still be colourful. You’ll have more of the dressing than you need but it’ll keep in the fridge.
Rainbow Carrot and Beetroot Salad with Goat's Cheese Croutons
Ingredients:
3-4 medium carrots
2 medium beetroot
Olive oil
Salt and pepper
1 tspn coriander seeds, roughly crushed
A few handfuls of baby spinach, rocket or lamb’s lettuce
A handful of toasted walnuts or hazelnuts
2 slices of good white farmhouse bread
1 small goat’s cheese log
For the dressing:
2 tbsp fresh orange juice
Zest of 1/4 of an orange (a scant 1/2 tspn)
2 tbsp lemon juice
1 tspn Dijon mustard
About 90ml olive oil
Salt and pepper, to taste
Method:
Heat the oven to 200C/180 fan/400F/Gas Mark 6.
Make the dressing by adding all the ingredients to a jar, clamping on a lid and giving it a good shake. Taste and adjust to your liking. Set aside for the flavours to blend.
Peel the carrots and beets and cut into large bite-sized chunks. Toss with olive oil, salt and pepper and the roughly crushed coriander seeds.
Roast until tender but still with some bite … 25-30 minutes in my oven but they may take a little longer. Try to keep the beets and any purple carrots separate from the rest so the colours don’t bleed.
Toss them with enough of the dressing to thoroughly coat, again keeping them separate, then cool until tepid or room temperature.
Toast the bread and cut out six discs the same diameter as the goat’s cheese log. Heat the grill to medium-high, put a circle of cheese on each crouton and grill until browned and bubbling.
Divide the spinach between two flattish serving bowls and toss thoroughly with a scrap more of the dressing. Mix through the beetroot, scatter over the nuts and sit three croutons in the centre on each bowl.
Oh yes. I’ll bookmark this for the next warm day. I think I must be missing something with purple carrots. I actually dislike them. They taste ‘woody’ to me. I wonder where I’m going wrong?
Glad you like it, Margaret. I haven’t noticed it with carrots but I have a similar problem with purple potatoes; never eaten one I enjoyed.
Let’s stick with red cabbage and beetroot shall we?
This recipe also works with roasted squash. 🙂
Good tip!
Agreed. I had my first and last purple carrot recently. I found they also stain more than beets.
What’s to like then?
You can use ordinary carrots, Margaret. 🙂
Oh, I guessed as much, and I shall. I just wonder what it is I’m missing?
Honestly, I’m at a loss. The purple ones I’ve had don’t taste much different to the orange ones, and that includes ones we’ve grown ourselves. Maybe different varieties?
Maybe. Mine have always come from Riverford in our veg. box and they’re normally reliably good. I guess it’s a varieties thing,
My hands were a very peculiar colour after all the peeling. Should’ve worn gloves!
This time of the year, I long for the flavors that are used in your recipe. I am sure my mouth will thank you when I make it.
What a lovely way of putting it, Bernadette, thank you!
This looks lovely!
Thanks very much, Dorothy. Lx
Your salad is beautiful! I am not a big fan of beets, but I think the orange juice in the dressing would be a perfect compliment of the other flavors. Inspirational, as always; thank you!
You’re very kind, Cindy. I used to loathe beets but I’ve warmed to them somewhat – and the citrussy nature of the coriander seeds and the dressing helps to cut that sweet earthiness. You can also try it with roasted squash in place of the beetroot. Lx
Beautiful. I expected a grated salad. This one is very distinguished with the large pieces.
Thanks, Mimi. I like something to get my teeth into! 🙂