Description
A vibrant, sweet-and-savory salad featuring thinly sliced carrot and beet ribbons, caramelized to perfection and topped with a tangy feta and crunchy pistachio crumble.
Ingredients
Scale
For the Crust:
- 2 large carrots, peeled and sliced into ribbons with a vegetable peeler
- 1 large beet, peeled and sliced into ribbons with a vegetable peeler
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon balsamic vinegar
- Salt and black pepper to taste
- 1/2 cup crumbled feta cheese
- 1/4 cup shelled pistachios, roughly chopped
- 1 tablespoon fresh parsley, chopped
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a bowl, toss carrot and beet ribbons with olive oil, honey, balsamic vinegar, salt, and pepper until evenly coated.
- Spread ribbons in a single layer on the baking sheet. Roast for 20-25 minutes, stirring halfway, until caramelized and tender.
- While roasting, combine feta, pistachios, and parsley in a small bowl to make the crumble.
- Transfer caramelized ribbons to a serving platter. Sprinkle the feta and pistachio crumble over the top. Serve warm or at room temperature.
Notes
You can customize the seasonings to taste.