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
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.
- 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.
- When serving, plate beets and carrots with feta crumbled on top. Drizzle with remaining sauce.
- Kinpira (Burdock Root & Carrot) (gluten-free, soy-free, low-amine, vegan) (aminerecipes.com)
- Tomato-Free Low Amine Marinara Sauce (Beet & Sweet Potato) (aminerecipes.com)
- Low Amine Greek Chicken Phyllo (aminerecipes.com)