Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, roasted carrot salad with goat cheese. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really 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.
Roasted Carrot Salad with Goat Cheese is one of the most well liked of recent trending foods in the world. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look fantastic. Roasted Carrot Salad with Goat Cheese is something which I’ve loved my whole life.
To begin with this particular recipe, we must prepare a few components. You can cook roasted carrot salad with goat cheese using 7 ingredients and 2 steps. Here is how you can achieve it.
The ingredients needed to make Roasted Carrot Salad with Goat Cheese:
- Make ready 500 g carrots
- Make ready 1 orange (for zest and fresh juice)
- Make ready 1 can chickpeas, drained and rinsed
- Prepare 75 g goat cheese
- Get 50 g pomegranate seeds
- Get olive oil
- Make ready spices: cumin seeds, thyme, mint (optional), salt, pepper
Learn how to make Roasted carrot salad with rocket & goats cheese and get the Smartpoints of the recipes. Place the arugula in a large bowl and add the carrots, cranberries (with their liquid), goat cheese, almonds, and the vinaigrette. Toss with large spoons, sprinkle with salt, and serve at room temperature. Stir the chickpeas into the roasted carrots, then tip onto a large serving platter.
Steps to make Roasted Carrot Salad with Goat Cheese:
- 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.
- 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.
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. Place the arugula in a large bowl and add the carrots, cranberries (with their liquid),. Roasted Carrot Salad with Goat Cheese Yodaga.
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