January brings the roots out. Its a fun time at the farmers market a great variety of root vegetables. What caught my attention this time were the carrots. Great variety of colors, from red, orange, yellow and pale cream color. How can you not get inspired from all this colors? So I bought a bunch of the red carrots including the greens. Carrot greens are really tasty and a great source of vitamin C, potassium, calcium and vitamin K and are also high in protein. Flavor-wise they taste a bit peppery and resemble parsley. They are also a great addition to any salad and you can make pesto or tabbouleh with them… in fact!… that might be the next recipe I will attempt. When you are buying carrots and carrot greens, make sure your source is organic. There is a bit of controversy about eating the tops or the carrot skins and other non-organic vegetables. Know your source and enjoy your carrot greens with no worries.
For me, roasting is one of the best ways to bring out the sweet flavor of the carrots. The skin gets caramelized while inside it remains tender and all the ‘carrotness’ flavor is contained in a little cute pencil shape. Delicious! For the vinaigrette I took the same spices you will use to make hummus and I mix them with some sesame oil, extra virgin olive oil, and lemon juice. This Roasted Carrot Salad with Hummus Vinaigrette Its easy to make, and very comforting. Enjoy!
Roasted Carrot Salad with Hummus Vinaigrette
Serves 2 as main course, 4 as side dish or 1 wabbit feast.
2 bunches of carrots red, orange yellow any kind will work.
½ cup carrot tops washed and leafs cut.
4 cups mustard greens washed and hand cut in pieces
½ small onion cut in slivers
½ cup garbanzos cooked.
For the Vinaigrette:
¼ cup sesame oil
¼ cup extra virgin olive oil
¼ cup apple cider vinegar
1 teaspoon agave nectar or honey
The juice and zest of half a lemon
½ teaspoon smoked paprika
½ teaspoon ground cumin
1 tablespoon toasted sesame seeds
2 tablespoons tahini
2-3 grated garlic cloves
2 good pinches of salt
Freshly ground black pepper to taste
Preheat the oven at 450F/230C
Wash and pad dry your carrots upon size, slice carrots in half or quarters for evenly roast.
In a baking sheet lined with parchment paper place the carrots, onions, garbanzos, drizzle a bit of olive oil and sea salt. Roast them for about 10-15 minutes or until caramelized and fork tender.
Mean time prepare your vinaigrette by simply combining all the vinaigrette ingredients in a small bowl whisk until well combined. Set aside.
Check on your carrots. If they look done they will show golden tones and edges a bit charred and fork tender.
Remove them from the oven and in the same tray toss the mustard greens and half of the vinaigrette, toss and place back in the oven for about 1-2 minutes which will slightly warm up the mustard greens.
Serve immediately and drizzle the rest of the dressing, adjust salt and pepper, squeeze more lemon, sprinkle a few more toasted sesame seeds if desired.
Serve with toasted pita bread and a dollop of yogurt on the side. Enjoy!