Roasted Beets and Carrots with Feta and Cumin Vinaigrette

Low-amine roasted carrots and beets with feta and a cumin vinaigrette (low-amine, gluten-free, soy-free, vegetarian) photo

Low-amine roasted carrots and beets with feta and a cumin vinaigrette (low-amine, gluten-free, soy-free, vegetarian)

Beets are a favorite of my root vegetables, and though I love the simplicity of boiling them, I find that their best, richest qualities come out when roasted. This low-amine beet and carrot salad has a earthy, nutty quality that is highlighted with the bright flavors of feta, cumin, and parsley. This recipe originally comes from A New Turn in the South.

4 small/medium beets, washed, trimmed, and quartered

4 large carrots, cut into 1 1/2″ segments

1/6 lb feta cheese (about 1/4 C, crumbled / omit for vegan/paleo)

2 Tbsp Italian parsley, minced

1 Tbsp safflower oil

Salt & Pepper, to taste

Sauce:

1 1/2 tsp cumin seed, toasted in a dry pan

1/4 tsp ascorbic acid

1/4 tsp ground cumin

1/2 tsp dry mustard powder

1 Tbsp unsweetened cranberry juice

1 tsp water

2 Tbsp safflower oil

  • Preheat oven to 400 degrees Fahrenheit.
  • Wash and trim off ends of carrots and beets.
  • Quarter beets, and cut carrots into 2″ segments.
  • On a cookie sheet or in a roasting pan, drizzle oil over beets and carrots, and sprinkle with salt and pepper. Toss together well.
About to roast beets and carrots (photo)

About to roast beets and carrots

  • In a dry pan, toast cumin seeds. Pour into a ramekin, and partially crush (I use the back of a spoon for this). Add mustard powder, ground cumin, ascorbic acid, cranberry juice, and water. Mix together until ascorbic acid is dissolved. Add oil.
  • Put beets and carrots in oven for 30 minutes, uncovered.
  • Remove from oven and transfer to a large bowl. Gently toss with parsley and half of the dressing.
In block form, this is how much feta cheese you will need for the low-amine salad. (photo)

In block form, this is how much feta cheese you will need for the low-amine salad.

  • When serving, plate beets and carrots with feta crumbled on top. Drizzle with remaining sauce.
  • Serve.
AMINE BREAKDOWN:
Very Low Amine: beets, carrot, parsley, salt, black pepper, cumin, ascorbic acid, water
Low Amine: feta, safflower oil
Very High Amine: mustard powder, cranberry juice

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