Recipe of the Week: Roasted Carrot and Beet Salad

In anticipation of chef Hugh Acheson's visit to terrain on December 11th, this week we're sharing a zesty and savory salad from his celebrated cookbook, A New Turn in the South.

For our friends in the Philadelphia area, mark your calendars for next Sunday, 12/11, and stop by terrain at Styer's for an afternoon book signing and tasting with Hugh.

Roasted Carrot and Beet Salad with Feta, Pulled Parsley, and Cumin Vinaigrette
serves 6

1 teaspoon salt
1 pound baby carrots, peeled, 1/2-inch of green top left on
1 pound baby beets, cleaned but not peeled
1/4 pound feta
1 tablespoon extra virgin olive oil
1/4 cup Cumin Vinaigrette (recipe follows)
1 cup pulled flat leaf parsley leaves

Preheat the oven to 450°F.

Bring a large pot of water to a vigorous boil, add 1/2 teaspoon of salt, then the carrots. Blanche for one minute and remove to a bowl of ice water to stop the cooking. Once cool, remove and set aside.

Place the beets in a large pot of cold water. Bring to a boil, add the remaining 1/2 teaspoon of salt, and simmer until the beets are tender. Strain the beets and peel them using paper towels to rub off the skin. This is easier when they are still warm.

Crumble the feta and set aside.

Toss the carrots with a 1/2 tablespoon of the olive oil and place them on half a baking sheet pan. Toss the beets with the remaining olive oil and place on the other half of the sheet pan. Roast for 15 minutes.

Remove the beets and carrots from the oven and place in separate bowls. Add 1 tablespoon of the vinaigrette and 1/2 cup of the parsley to the beets and toss. Add 1 tablespoon of the vinaigrette, the remaining parsley, and the feta to the carrots and toss. Divide the carrots evenly among 6 plates. Then divide the beets evenly among the plates and gently mix with the carrots. Drizzle with a touch more of the vinaigrette.

Cumin Vinaigrette
makes 3/4 cup
1 teaspoon Dijon mustard
1/2 cup extra virgin olive oil
1 teaspoon lemon juice
2 teaspoons sherry vinegar
1 teaspoon cumin seed, toasted in a dry pan and then pulverized
1 tablespoon finely chopped fresh mint
Salt and pepper to taste

Place the Dijon mustard in a bowl and whisk in the olive oil, then the lemon juice and the sherry vinegar. Add the cumin and the mint. Season with salt and pepper to taste.

A New Turn in the South, by Hugh Acheson. Photography by Rinne Allen. Clarkson Potter, $35.00