Serves
Makes 4 servings
Ingredients
- 1 large bunch (about 12 ounces) young carrots, trimmed and peeled
- 1 large bunch (about 12 ounces) beets, peeled and sliced into wedges
- 2 tablespoons extra-virgin olive oil, divided
- 1 teaspoon caraway seeds, toasted and coarsely ground, divided
- Sea salt and freshly ground black pepper, divided
- ½ cup crumbled feta
- 2 tablespoons chopped flat-leaf parsley, for garnish
- 1 teaspoon sumac, for garnish
- 1 lemon, halved
- Mixed Greens for serving
Procedure
Roasting is a terrific way to enjoy root vegetables. The hot oven caramelizes and concentrates the flavors, creating amazing character without extra added fat or sugars.
Tip: when working with beets, use gloves and an apron to protect hands and clothing from staining.
Preheat oven to 425° F, and place two racks in the upper third of the oven.
To roast carrots and beets: Place carrots and beets in two separate large bowls. Season each with one tablespoon of oil, half the caraway and a generous amount of salt and pepper; toss until thoroughly coated. Spread carrots and beets out evenly on separate rimmed baking sheets. (Using two sheet pans provides more surface space for roasting, resulting in better caramelization on the vegetables.) Transfer to the oven and roast, stirring halfway, until tender and golden-brown, 20 to 25 minutes.
To serve: Arrange roasted carrots and beets on top of mixed greens in a large serving platter and top with crumbled feta. Garnish with parsley, sumac and a squeeze of lemon juice.
