Roast Carrot Salad

A salad for all seasons, bringing great flavour and colour to the table.



This is the simplest of salads, being particularly useful when it is winter and you are cooking seasonally.

It is also ideal for those occasions when you have minimal vegetables to select from when making a couple of salads. It was for this reason that I first made this salad. We had friends coming for a light lunch and I had few vegetables remaining. I did not want to have to do a 60+ minutes round trip to town for which I did not have the time (and I do not need to add what an inefficient use of energy it would have been).

It was such a success that I have subsequently made it several times, both in the oven and on the hotplate. I have yet to make it on the barbecue where it would acquire toasted flavours along with those of the other foods being grilled; but I shall certainly be giving this a try in due course.

Try it as an appetiser or a light meal, to which you can add protein with: cheese – a mild ricotta (not Dairy Free or Vegan) or a stronger flavoured cheese (not Dairy Free or Vegan); or mix through some toasted nuts (not Nut Free), or pumpkin or sunflower seeds.

Diets for which Roast Carrot Salad is suitable:

Diabetic, Dairy Free, Egg Free, Fodmap, Gluten Free, Low Calorie, Low Fat, Nut Free, Vegetarian and Vegan.

Ingredients

Preparation: 5+5 mins | Cook: 30-45 mins | Serves: 6 starter
8 carrots, medium
1 red onion (optional, not Fodmap)*
1/2 tsp fennel seeds**
3 sprigs thyme (or 1/2 tsp dry)
1 tsp cracked black pepper
1 tbsp olive oil
1-2 oranges
2 tbsp chopped parsley
tarragon and chives (optional)**
2 tbsp toasted pumpkin seeds (optional)***

Method

PREHEAT the oven, 200 C/400 F/Gas 6.
PEEL the carrots and slice lengthwise. (Cut a medium carrot cut into eighths lengthwise.)
PEEL red onion and cut into small wedges.
MIX carrots, onion, thyme, fennel seeds, black pepper and oil.
SPREAD onto a baking tray, avoiding layering the vegetables.
ROAST for 20 minutes, stir and return to the oven for 10-12 minutes until the carrots are soft and a little caramelised. (Cooking time is dependent on the size of the carrot pieces.)
REMOVE from the oven and cool.
DISCARD the thyme sprigs.
CUT the peel off the orange and slice between the membranes into half moon slices. (Alternatively, cut the peeled orange into eight segments and each segment into two or three small wedges.)
RETAIN the orange juice to use as a salad dressing.
MIX the carrot, orange, 1/2 the chopped parsley and all the other chopped herbs.
POUR any orange juice over the salad. (Mix the juice with a little oil if you wish, although I do not think this is necessary because the carrot was baked in oil and there is oil in the pumpkin seeds if you are adding these.)
SPRINKLE the salad with the remaining parsley and, if adding, toasted pumpkin seeds.

Serve

– As a tasty starter.
– Good accompaniment to a variety of meals.
– Add nuts (not Nut Free), cheese (not Dairy Free or Vegan) or grilled tofu to makes a satisfying light meal.

Notes

* Fennel is a good alternative to red onion for a Fodmap diet, complementing the flavour of the fennel seeds.
** Replace fennel seeds with cumin. Tarragon and chives are good herbs with both cumin and fennel.
*** If the salad is to be a light meal add more seeds, nuts (not Nut Free), or other suggestions above.

Variations

– Roast radishes with the carrots.
– Replace the fennel seeds with cumin (a common combination for carrot).
– For a texture variation, add slices of avocado and/or sprouts to the salad.

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