How far in advance can I make roasted carrot and beet salad with a lemon confit dressing [vegan]?

Prepare components ahead, but toss salad with dressing just before serving.

What makes a good vegan salad salad?

Quality vegetables, a flavorful dressing, and protein sources are key.

4K Views 10 years ago

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

RM By: Renee McKenzie

Author Bio

We here at Leafy Cauldron believe food should be life affirming. We can do better!... Read More

Order with Instacart Download Our App

Discover more recipes with these ingredients

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

Dairy Free

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.

Ingredients You Need for Roasted Carrot and Beet Salad With a Lemon Confit Dressing [Vegan]

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

Order with Instacart Download Our App

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

To Make the Salad:

Preheat oven to 400°F.
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.
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:

In a small bowl, combine all ingredients together and whisk until well mixed. Set aside until ready to use.

To Assemble:

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.

Discover Our Latest Recipes

Gather Friends and Family Around the Easter Table With These 10 Celebratory Vegan Dishes

Read Article

12 Beautiful Vegan Cakes For Your Easter 2018 Celebration!

Read Article

View more recipes

Recipe Hotline!

Report an issue, ask questions, or share suggestions. We're here to help!

Report an Issue

Comments:

Sign Up

Get your favorite articles delivered right to your inbox! Sign up for daily news from OneGreenPlanet.

Support

Help keep One Green Planet free and independent! Together we can ensure our platform remains a hub for empowering ideas committed to fighting for a sustainable, healthy, and compassionate world. Please support us in keeping our mission strong.