Good morning here we will give you a recipe roasted carrot salad with goat cheese which is interesting The way making it is very very easy. You just need to be careful to get results from roasted carrot salad with goat cheese which has aroma and taste that able evoke our tastes.

So that the result of roasted carrot salad with goat cheese, what needs to be done is start from the type of material, then selection of fresh and good ingredients, to how to processing and serving it. No need doubt if want to prepare roasted carrot salad with goat cheese delicious as long as you know the tricks and how to make this dish able be serving very special.

Ingredients and seasonings required for prepare

1. Use 500 g carrots
2. Prepare 1 orange (for zest and fresh juice)
3. Prepare 1 can chickpeas, drained and rinsed
4. Prepare 75 g goat cheese
5. Prepare 50 g pomegranate seeds
6. Prepare olive oil
7. Use spices: cumin seeds, thyme, mint (optional), salt, pepper

Add carrots, olive oil, vinegar, and honey. Season lightly with salt and generously with pepper and toss to combine. Roasted Vegetable Salad with Goat Cheese Recipe Martha Stewart Warm tender carrots, onion, and zucchini get cozy in this seasonal dinner salad.

How to cook 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.
3. Done and ready to serve!

Peel and quarter the onions keeping the roots intact. Toss in a roasting tin with the carrots, olive oil and caraway seeds. 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. Lay out the carrots, drizzle with olive oil, toss to coat, and season with salt and pepper. Wash the beets well, then slice off the tops and bottoms.

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