Colourful Roast Carrot Salad (V, GF, DF, RSF)
Books We Love and Recommend
August 31, 2020
Balancing Our Masculine & Feminine Energies
September 23, 2020Lynn brought this dish into a recent team meeting potluck and it was SO DELICIOUS we had to share it.
It's beautifully colourful, super simple to make and highly nutritious so we think it's a winner :)
Ingredients:
A selection of young carrots (of multiple colours if possible – The Fresh Market at Gate Pa usually have a good variety)
Cobram’s Garlic Infused Olive Oil**
Balsamic Vinegar
Maple Syrup
Salt & Pepper
Salad Greens, preferably Rocket or Watercress but can use Cos
Method:
Wash but do not peel carrots. Slice in half lengthways. Place in steamer and steam until slightly soft.
Now arrange carrots in a baking dish, cut side up. Drizzle with the olive oil, balsamic vinegar and maple syrup. Season with slat & pepper. Place in oven at 180 degrees and bake until cooked through but starting to crisp up on the outside. Cool to room temperature.
On a flat serving dish arrange your greens (chopped up if using Cos). Arrange carrots on top and drizzle with more olive oil and balsamic vinegar if desired.
Options: Sprinkle some toasted pine nuts over the carrots at serving time. If you fancy some cheese you can sprinkle some crumbled goat feta on as well.
**If you are FODMAP and do not tolerate fresh garlic you may find this olive oil a real treat. It gives you the garlic flavour without the discomfort that comes from eating fresh garlic.
Making beautiful, gut-nourishing, soul-filling, nutrient-dense food from scratch doesn't need to be complicated, expensive or time-consuming. Be sure to check out our other delicious whole food recipes on our blog :)