Roasted Carrot and Beet Salad with Tahini Yogurt and Seeds

Roasted Carrot and Beet Salad with Tahini Yogurt and Seeds

Source: Chef Elizabeth Falkner for The Chef’s Garden

 

 

 

 

 Ingredients: 

 

  • 2 ea. beets
  • 10 ea. assorted carrots, cut into strips and chunks or thumbelina’s in half or quarters
  • 5 TB. olive oil
  • 3 tsp. cumin seeds
  • 1 tsp. aleppo chili
  • 2 tsp. Diamond Crystal kosher salt
  • 2 ea. cloves garlic
  • 1 ea. lemon
  • 2 TB. tahini
  • 3 TB. water
  • 1/2 C. Greek yogurt
  • 3 TB. sunflower seeds
  • 1 tsp. coriander seeds
  • 1 tsp. fennel seeds
  • 2 tsp. sesame seeds
  • 1 tsp. honey
  • 1/4 tsp. orange flower water
  • 3 TB. pomegranate seeds
  • micro herbs

 

 

Directions:

 

  • Preheat oven to 400F.
  • Sprinkle salt on beets and cover and roast for 45 minutes.
  • In a separate baking dish add 8 of the carrots and toss with 3 TB. olive oil, 1 tsp. cumin seeds, 1/2 tsp. aleppo chili and 1 tsp. salt and roast at 400 F. for 40-45 minutes.
  • Dry roast the other 2 tsp. cumin seeds in a pan on the stove top.
  • In a food processor, add the garlic, 1 tsp. cumin seeds and a little lemon zest, juice of half the lemon, a pinch of salt and the tahini and water and puree.
  • Mix with the yogurt and set aside.
  • Roast sunflower seeds and toss with sesame seeds, the remaining cumin seeds, toasted fennel seeds and crushed coriander seeds, 1/2 tsp. aleppo chili, pinch of salt and 1/2 tsp. olive oil. 
  • Slice remaining carrots and toss with the other half of lemon juice, pinch of salt, orange flower water and the rest of the olive oil.
  • Spoon some of the tahini yogurt on plates.
  • Slice beets and divide beets and roasted carrots on top of the tahini yogurt.
  • Add the carrot vinaigrette over each pile of roasted vegetables and drizzle remaining vinaigrette over.
  • Top with the seed mixture, pomegranate seeds and micro herbs and serve.

 

 

 

 

 

 

 

 

 

 

 


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