Warm carrot salad

Based on 6 ratings

Johanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

Difficulty

Easy 👌
20
min.
Preparation
30
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
500 g carrots
100 g purple carrots
100 g yellow carrots
shallots
50 ml sesame oil
1 tbsp ras el hanout
2 tbsp honey
2 tbsp sesame seeds
5 tsp coriander seeds
120 ml white balsamic vinegar
15 g sugar
60 ml carrot juice
100 ml vegetable oil
100 g cream cheese
6 sprigs cilantro
2 tbsp dried cranberries
salt
Metric
Imperial

Utensils

  • oven
  • cutting board
  • knife
  • peeler
  • baking dish
  • frying pan (small)
  • immersion blender
  • liquid measuring cup
  • fine sieve
  • bowl
  • tweezers

How-To Videos

Nutrition per serving

Cal
626
Protein
6 g
Fat
50 g
Carb
46 g
  • Step 1/5

    Preheat oven to 160°C/320°F. Slice shallots and set aside. Wash and peel carrots. Cut most of the orange carrots into thicker strips, then use a peeler to peel the remaining carrots into very thin strips and set aside.
    • shallots
    • 500 g carrots
    • 100 g purple carrots
    • 100 g yellow carrots
    • oven
    • cutting board
    • knife
    • peeler

    Preheat oven to 160°C/320°F. Slice shallots and set aside. Wash and peel carrots. Cut most of the orange carrots into thicker strips, then use a peeler to peel the remaining carrots into very thin strips and set aside.

  • Step 2/5

    Transfer thickly sliced orange carrots with sesame oil, ras el hanout, honey, and salt to a baking dish. Toss to combine and roast for approx. 20 – 30 min. at 160°C/320°F.
    • 50 ml sesame oil
    • 1 tbsp ras el hanout
    • 2 tbsp honey
    • salt
    • baking dish

    Transfer thickly sliced orange carrots with sesame oil, ras el hanout, honey, and salt to a baking dish. Toss to combine and roast for approx. 20 – 30 min. at 160°C/320°F.

  • Step 3/5

    Toast sesame seeds in a small pan and set aside, then toast coriander seeds.
    • 2 tbsp sesame seeds
    • 5 tsp coriander seeds
    • frying pan (small)

    Toast sesame seeds in a small pan and set aside, then toast coriander seeds.

  • Step 4/5

    Use a hand mixer to blend shallots, balsamic vinegar, sugar, salt, carrot juice, coriander seeds, and vegetable oil. Strain through a fine sieve set over a bowl, then mix thin, raw carrot strips with the dressing.
    • 120 ml white balsamic vinegar
    • 15 g sugar
    • salt
    • 60 ml carrot juice
    • 100 ml vegetable oil
    • immersion blender
    • liquid measuring cup
    • fine sieve
    • bowl

    Use a hand mixer to blend shallots, balsamic vinegar, sugar, salt, carrot juice, coriander seeds, and vegetable oil. Strain through a fine sieve set over a bowl, then mix thin, raw carrot strips with the dressing.

  • Step 5/5

    Spread roasted carrots on a large plate. Use tweezers to swirl the raw carrot strips into rosette shapes on top. Spoon cream cheese in dollops all over, then garnish with cilantro, sesame seeds, and cranberries. Enjoy!
    • 100 g cream cheese
    • 6 sprigs cilantro
    • 2 tbsp dried cranberries
    • tweezers

    Spread roasted carrots on a large plate. Use tweezers to swirl the raw carrot strips into rosette shapes on top. Spoon cream cheese in dollops all over, then garnish with cilantro, sesame seeds, and cranberries. Enjoy!