Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
Download food monster: the biggest, baddest, yummiest vegan food app!
single

SUBSCRIBE TO OUR Newsletter

Food Monster - Recipes

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

LIKE OGP ON FACEBOOK :
If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

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.

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

This Recipe is :

Dairy Free 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

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.

EXPLORE MORE RECIPES WITH THESE INGREDIENTS:


 

AUTHOR & RECIPE DETAILS


photo

We here at Leafy Cauldron believe food should be life affirming. We can do better! Started as passion project to share a love of Harry Potter and vegan food, we've now branched out to focus on fun, fresh and innovative recipes that also happen to be allergy-friendly with zero compromise when it comes to taste and texture.


 

 



Want to read more posts like this? Sign up for our newsletter below!​

Browse through recent recipes below:

25 Vegan Recipes for People Who Think There’s No Life Without Meat and Cheese

buffalo-fries-close-on-plate-1066x800

Rich and Comforting African Peanut Stew [Vegan, Gluten-Free]

Rich and Comforting African Peanut Stew [Vegan, Gluten-Free]

Mocha Spice Pancakes With Simple Syrup [Vegan]

10 Menu Items for Your Summer Backyard Brunch

Tomato Basil Broccoli Noodle and White Bean Salad [Vegan, Gluten-Free]

Scrumptious, Shareable Labor Day Sides

Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

0 comments on “Roasted Carrot and Beet Salad With a Lemon Confit Dressing [Vegan]”

Click to add comment


Subscribe to our Newsletter




Follow us on


Do Not Show This Again

×

Submit to OneGreenPlanet


Terms & Conditions ×