Monday, April 11

Carrot and Feta Salad

Spring has arrived and not a moment too soon. The snow has melted, the sun sets later each evening and we've wiped the dust off the charcoal grill. Life is good. A cold salad of roasted carrots and feta cheese is the perfect side dish to any backyard barbeque. Honestly, I make this salad year round, but it seems particularly appropriate for spring. Carrots, lightly sprinkled with smokey cumin and roasted until sweet and caramelized. Toss them with crumbled, salty feta and bright fresh parsley. This simple salad is a delicious way to enjoy the first days of spring.

Carrot and Feta Salad
Serves 4

2 lbs carrots
olive oil
kosher salt
freshly cracked black pepper
1/8 tsp cumin
1/4 to 1/2 cup crumbed feta cheese
Small handful of fresh, flat leaf parsley, roughly chopped

Preheat oven to 425 degrees.  Peel carrots and then cut them into thick slices, on the bias.  Transfer carrots to a rimmed baking sheet and drizzle liberally with olive oil.  Sprinkle with a generous pinch each of salt and pepper.  Sprinkle on the cumin.  With clean hands, toss the carrots in the oil and spices until evenly coated.  Roast carrots for 25 minutes or until slightly brown around the edges.

Remove carrots from the oven and allow to cool to room temperature.  Toss with feta and chopped parsley. Eat at room temperature or cold.

Sweet carrots.
Ready for roasting.  
Spring is here.

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