Lemon confit is a French method of preserving lemons in salt. It’s zippy, salty and unbelievably complex! The preserved citrus combined with the deep, earthy flavor of the roasted beets, carrots, and garlic is the perfect pairing; each balancing and elevating the other to a new level.

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Roasted Carrot and Beet Salad With a Lemon Confit Dressing [Vegan]

Ingredients

For the Salad:
  • 4 medium carrots, peeled and roughly chopped
  • 4 medium red beets, tops trimmed and chopped to the same size as the carrots
  • 1 head garlic, cloves removed from peel
  • 1 tablespoon extra virgin olive oil, or other oil for roasting
  • 1/4 teaspoon salt
  • Freshly cracked black pepper, to taste
  • 1 large pita bread, toasted and chopped into small pieces (substitute with 2 cups cooked chickpeas)
  • Lemon confit, for the top of the salad
  • Flat-leaf parsley, for the top of the salad
For the Dressing:
  • 1/3 cup extra virgin olive oil
  • 1/4 cup freshly squeezed lemon juice
  • 1 roasted red pepper, diced
  • 1 preserved lemon, diced
  • 2 tablespoons flat leaf parsley, chopped fine
  • 1/2 head of roasted garlic cloves, mashed
  • 1/2 tablespoon sweet paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coriander
  • Freshly cracked black pepper, to taste
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Preparation

To Make the Salad:
  1. Preheat oven to 400°F.
  2. Using foil, combine all ingredients and seal. Place foil packet on a baking sheet and roast for 40 minutes, until the vegetables are soft and the carrots and garlic have started to go golden brown. Remove from oven and let cool enough so you can handle it.
  3. Add the carrots to a serving bowl. Using your finger, remove the peels from the beets and add them to the bowl with the carrots, along with the pita bread. Set aside the half the garlic for use in the dressing and toss the other half in the salad bowl.
To Make the Dressing:
  1. In a small bowl, combine all ingredients together and whisk until well mixed. Set aside until ready to use.
To Assemble:
  1. Add the dressing to the bowl full of roasted vegetables and pita bread and toss to combine. Top with thinly sliced lemon confit and parsley, to taste.
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