Roasted Carrot Salad
Some of the dishes we eat are things I create after enjoying something at a restaurant or seeing something on a menu and some are created out of the need to clean out my refrigerator. Just as many are formed in my mind while grocery shopping. This recipe is one of those. Not too long ago I picked all of my basil so that it wouldn't be affected by the low temperatures. My husband picked all the leaves off of the stems and I made a huge batch of pesto. Apart from eating pasta with pesto, I also add it to risotto and use it in Brie sandwiches. I also like putting it in salad dressing.
While grocery shopping a bunch of colorful carrots seemed to call my name and they were promptly put in my shopping basket along with winter greens and fresh mozzarella.
But it wasn't until I was at home that I actually started to think about what exactly I wanted to do with what I had bought. It is now cold and rainy so I knew I wanted a warm element in my salad and roasted carrots were the ideal answer. My salad was born.
I wish all a very happy Thanksgiving- I have so much to be thankful for this year!
Roasted carrot salad
Note: This recipe is a suggestion of flavors and amounts rather than a "real" recipe.
- about 3 medium-large carrots per person
- olive oil
- salt & pepper
- mixed salad greens
- fresh mozzarella
- olive oil
- balsamic vinegar
- basil pesto
Peal and cut the carrots into thirds crosswise, then quarter lengthwise making sure the pieces are approximately the same size. Drizzle with olive oil and sprinkle salt and freshly ground pepper over the carrots. Roast for about 15 min at 200°C. Remove from oven and cool slightly. The carrots should be warm, but not hot or they will melt the cheese.
Meanwhile, wash the salad greens and place on the plates. Place either a whole ball or half a ball of mozzarella on the salad greens. Whisk olive oil, balsamic vinegar and a spoonful of basil pesto to make a vinaigrette. Top the mozzarella with the warm roasted carrots and spoon the vinaigrette over the salad.