Colourful Roast Carrot Salad (V, GF, DF, RSF)

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Lynn 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 :)