Honey Roasted Carrot Salad
Posted by Donna-Marie Pye on
We can't celebrate our 15th Anniversary without looking back at highlights that have brought us this far! This delicious recipe dates back to Bee My Honey, a memorable class we held in 2019. It featured The Backyard Honey Company, our local honey supplier. In this recipe, your favourite liquid honey will do but, for that extra 'zing', why not try one of their flavoured honeys? These carrots will be a perfect side dish at your Easter feast.
Ingredients...
- 2 lbs carrots, heirloom are ideal
- Sarafino olive oil
- 1/4 cup Backyard Honey Company Lemon-Licious liquid honey
- 2/3 cup dried cranberries
- 2/3 cup freshly squeezed orange juice (about 2 oranges)
- 3 tbsp sherry vinegar
- 2 cloves garlic, grated on a fine grater
- 6 oz baby arugula
- 1/4 cup crumbled goat's cheese or feta cheese
- 1/4 cup shaved Pecorino cheese
- 2/3 cup toasted sliced almonds
Method...
1. Preheat oven to 425°F. Trim and scrub the carrots. If the carrots are more than 1-inch in diameter cut them in half, lengthwise. Cut the carrots in large diagonal slices, 1-inch wide x 2-inches long (they will shrink when they roast).
2. Place carrots in a large bowl and drizzle with ¼ cup olive oil, 1 tsp salt and ½ tsp pepper. Toss well and transfer onto 2 sheet pans. Roast for 20 minutes, tossing once, until the carrots are tender. Transfer all the carrots to one sheet pan and drizzle with honey, toss to coat. Roast for 10 to 15 minutes longer until the edges are caramelized. Watch carefully as they can easily burn. Toss once more and set aside for 10 minutes.
3. In a small saucepan, combine the cranberries and orange juice. Bring to a simmer, then set aside for 10 minutes.
4. In a bowl, combine the vinegar, garlic and ½ tsp salt. Whisk in 3 tbsp olive oil. Spread the arugula onto a large platter. Add the carrots and cranberries (with their liquid), goat/feta cheese, almonds and vinaigrette. Drizzle with the dressing and a light seasoning of salt and pepper. Serve at room temperature.
Makes 4 main meal salads or 6 as a side salad.
Chef's Tip: Whenever a recipe calls for shaved cheese, use your vegetable peeler to create easy shavings to sprinkle over salads or finished dishes.
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