Carrot Feta Salad—a delightful contradiction of flavors that somehow makes perfect sense. Imagine biting into crisp, sweet carrots, only to be met with the tangy surprise of feta cheese. It’s like the salad version of an unexpected plot twist in your favorite TV show. Even my picky kids, who usually dodge anything green, couldn’t resist it after a family picnic last weekend.
Steps
- Preheat your oven to 400ºF. Peel and slice 2 lbs. of carrots into 1-inch pieces. For larger carrot ends, cut them lengthwise to ensure even roasting.
- Line a baking sheet with parchment paper and arrange the carrot pieces in a single layer. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Toss the carrots to evenly coat them with the oil and seasoning.
- Roast the carrots in the preheated oven for about 40 minutes, stirring them halfway through. They should become tender, slightly blistered, and browned on the bottom.
- While the carrots are cooling a bit, chop half a bunch of parsley and crumble 1/4 cup of feta cheese. This will add freshness and a salty flavor to your salad.
- In a mixing bowl, combine the warm roasted carrots, chopped parsley, and crumbled feta. Season with an additional pinch of salt and pepper, and toss everything together.
- Serve the salad warm, or refrigerate it for later use. It can be enjoyed cold or slightly reheated, depending on your preference.
Ingredients
- 2 pounds of carrots
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/2 bunch of fresh parsley
- 1/4 cup crumbled feta cheese
Nutritional Values
Calories: 1797 kcal | Carbohydrates: 224 g | Protein: 36.8 g | Fat: 94 g | Sodium: 4753.3 mg | Fiber: 65.5 g |
FAQ
- Can the Roasted Carrot and Feta Salad be served cold?
- Yes, this salad can be enjoyed cold. While it’s best served warm initially, leftovers can be eaten cold or reheated gently.
- What dishes pair well with Roasted Carrot and Feta Salad?
- This salad complements roasted meats like Herb Roasted Pork Tenderloin or quick-cooked dishes like Balsamic Chicken and Mushrooms. It also pairs well with vegetarian options like Portobello Mushroom Burgers or Spanish Chickpeas and Rice.
- How do you ensure the carrots roast evenly?
- To ensure even roasting, cut the carrots into uniform one-inch pieces. For thicker carrot sections, slice them lengthwise to match the size of the thinner pieces.
- What is the best way to store leftovers of this salad?
- Store leftovers in an airtight container in the refrigerator. The salad holds up well and can be enjoyed cold or slightly reheated.
- Is this salad budget-friendly?
- Absolutely, this salad is cost-effective. It uses basic, inexpensive vegetables like carrots and combines them with affordable ingredients like feta and parsley for a delicious and budget-friendly dish.
Tips
- To ensure even roasting, cut the carrots into uniform pieces, slicing any thicker sections lengthwise to match the size of the smaller sections.
- Use parchment paper to line your baking sheet for an easier cleanup process after roasting the carrots.
- Allow the roasted carrots to cool slightly before mixing with feta and parsley to prevent the cheese from melting and the herbs from wilting.
- This salad can be enjoyed either warm or cold, making it a versatile dish that can be prepared in advance and stored in the fridge for later use.
Equipment
- Splatterware Sheet Pan
- Parchment Paper
- Chef’s Knife
- White Cutting Boards
