Welcome, Spring!
Brighten up your plate with these roasted rainbow carrots! Caramelized and topped with herbs, they’re a fresh, easy side that adds a punch of color to your plate.
Rainbow carrots, also known as heirloom or multi-colored carrots, come in a stunning array of hues, including purple, white, yellow and, of course, orange. While rainbow carrots may look different from regular orange carrots, their taste is pretty similar. However, each color may have subtle flavor variations, with purple carrots being slightly sweeter and yellow a bit milder.
ROASTED RAINBOW CARROTS
(Makes 6 servings)
- 2 pounds long organic rainbow carrots, peeled, thicker ones cut in half lengthwise, tops trimmed at about 2 inches
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons fresh organic thyme leaves or chopped organic flat-leaf parsley, plus a few sprigs for garnish
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons crushed pistachios or toasted walnuts (optional)
Arrange the oven rack to the center position and preheat to 425 degrees Fahrenheit.
Toss carrots with oil, thyme, salt and pepper, and then place them in a single layer on a rimmed baking sheet.
Roast for 20 to 25 minutes (timing will depend on thickness of the carrots) or until the carrots start to brown and caramelize. Place on a serving platter; top with thyme sprigs. Sprinkle with pistachios.
Roasting beets concentrates their sweetness and turns these tough root vegetables perfectly tender. Once roasted, the skins slide right off when rubbed with a paper towel. The beets are added to a tart marinade while still warm, allowing them to soak up plenty of flavor. Served over peppery arugula and then topped with spring herbs, crumbled feta, and toasted walnuts, this salad is special enough for an upscale side or appetizer, but it is just as delicious as a light lunch.
MARINATED GOLDEN BEET & FETA SALAD
(Makes 4 to 5 servings)
- 1 ½ pounds organic golden medium-sized beets
- ½ cup water
- ¼ cup extra-virgin olive oil
- 3 tablespoons white balsamic or champagne vinegar
- 1 tablespoon finely chopped shallot
- Finely grated zest from ½ of a lemon, plus 1 tablespoon of freshly squeezed lemon juice
- 1 tablespoon raw honey
- ¼ teaspoon fine sea salt
- ¼ cup walnut halves and pieces
- 3 heaping cups organic baby arugula
- 3 tablespoons coarsely chopped organic fresh herbs such as dill, mint and/or parsley
- ½ cup (2 ounces) crumbled feta or goat cheese
- Freshly ground black pepper to taste
Adjust the oven rack to the center position and preheat to 400 degrees Fahrenheit. Scrub the beets thoroughly. Cut the tops off the beets, leaving about ½-inch of the stem. Place beets in a baking dish; add water. Cover tightly with aluminum foil.
Roast for 45 minutes or until tender. Beets are done when the tip of a sharp knife slides easily into the center of the beet. Remove foil and set beets aside until cool enough to handle. Meanwhile, make the marinade.
For the marinade, place oil, vinegar, shallot, lemon zest, lemon juice, honey and salt in a medium salad bowl and whisk to combine.
Cut off the tops and bottom tails of the beets. Hold one beet in a paper towel and use the paper towel to rub the skin away. Repeat with the remaining beets. Halve the beets, then cut them into wedges about ½-inch thick. Place the beets in the marinade and toss to combine. Allow to marinate for 15 minutes.
Toast the walnuts in a small, dry skillet over medium heat, stirring occasionally for about 5 minutes or until toasted and fragrant.
Arrange arugula on a serving platter. Top with beets. Sprinkle with herbs, feta cheese and walnuts. Drizzle with any remaining marinade. Season with freshly ground black pepper. Serve immediately.
Hope you enjoy these spring sides as much as we do!
Chris Garboski managed the HQ test kitchen at Nestle and produced more than a thousand recipes in her 25 years with the company. Her proudest accomplishment has been raising triplets.
