Roasted Carrot Salad with Goat Cheese
Roasted Carrot Salad with Goat Cheese

Hello everybody, it is John, welcome to our recipe site. Today, I will show you a way to make a special dish, roasted carrot salad with goat cheese. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Roasted Carrot Salad with Goat Cheese is one of the most well liked of current trending foods on earth. It is easy, it is quick, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look wonderful. Roasted Carrot Salad with Goat Cheese is something which I have loved my entire life.

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To get started with this particular recipe, we have to prepare a few components. You can cook roasted carrot salad with goat cheese using 7 ingredients and 2 steps. Here is how you cook that.

The ingredients needed to make Roasted Carrot Salad with Goat Cheese:
  1. Make ready 500 g carrots
  2. Take 1 orange (for zest and fresh juice)
  3. Take 1 can chickpeas, drained and rinsed
  4. Make ready 75 g goat cheese
  5. Take 50 g pomegranate seeds
  6. Make ready olive oil
  7. Take spices: cumin seeds, thyme, mint (optional), salt, pepper

Remove from the oven and set aside. Meanwhile, in a small bowl, mix the goats cheese with the dill To serve, toss the rocket through the carrots and divide between four plates. Next add the roasted carrots, red onion and grapes and toss gently, before drizzling the remaining dressing over the top and adding the pomegranate seeds, goat cheese torn into chunks, pistachios. Roasted carrot salad is a fantastic fall side dish, packed with sweet roasted carrots, cranberries, crunchy almonds, and creamy goat cheese.

Instructions to make Roasted Carrot Salad with Goat Cheese:
  1. 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.
  2. 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.

It's that time of the year when all I want is tasty comfort food in my belly, and what says "comfort food" more than hearty vegetables roasting away in a piping hot oven? 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. Remove and allow to cool to room temperature.

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