Warm carrot salad

Warm carrot salad

Based on 14 ratings
Hanna Reder

Hanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

Difficulty

Easy 👌

Preparation

20 min

Baking

30 min

Resting

0 min

Ingredients

2Servings
500 g
carrots
100 g
purple carrots
100 g
yellow carrots
2
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
MetricImperial

Utensils

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

How-To Videos

how-to-toast-nuts

How to toast nuts

Nutrition per serving

Cal626
Fat50 g
Protein6 g
Carb46 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.
    • 2 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!

  • Enjoy your meal!

    Warm carrot salad

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