Recipe: Appetizing Roasted Carrot Salad with Goat Cheese

Roasted Carrot Salad with Goat Cheese. Toasted quinoa makes a crunchy addition to this roasted carrot salad with slivered almonds and goat cheese. Crunchy, toasted quinoa and creamy goat cheese add delicious texture to these sweet roasted carrots. This is the perfect salad: creamy goat cheese (sub feta if you prefer it), roasted beets, avocado.

Remove the tops from the carrots and set aside. Scrub the carrots clean under running water, no need to peel them. Place the trimmed carrots on a roasting tray. You can have Roasted Carrot Salad with Goat Cheese using 7 ingredients and 2 steps. Here is how you achieve it.

Ingredients of Roasted Carrot Salad with Goat Cheese

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

Drizzle with the honey and olive and. Put the carrots in a roasting tray and drizzle with oil. Remove from the oven and set To serve, toss the rocket through the carrots and divide between four plates. Add a large spoon of the goats cheese and serve with the sourdough toasts.

Roasted Carrot Salad with Goat Cheese step by step

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..

Roasted carrot salad is a fantastic fall side dish, packed with sweet roasted carrots, cranberries, crunchy almonds, and creamy goat cheese. 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. Super combination of goat cheese and roasted beetroot with baby spinach and arugula. These Roasted Carrots with Candied Pecan and Goat Cheese are a delicious and flavorful side dish for the fall and holiday season. You're in for a treat today.

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