A Seriously Glistening Salad

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A Seriously Glistening Salad

Yield 4 (as a side)

Author Lucy Tweed

Glistening jewel like salad, make extra, make a tart

Ingredients

• 1 tablespoon extra virgin olive oil
• 1⁄3 cup (90 g) salted butter, melted
• 1⁄2 cup (125 ml) honey
• 350 g small carrots (orange, purple, white), scrubbed well, leaves trimmed
• 1⁄2 bunch thyme sprigs
• 2 oranges
• Head of garlic, halved across its fat belly with the skin on
• 3 baby beets, scrubbed well, leaves removed
• 1⁄4 cup (125 ml) hot water
• Fine salt and freshly ground black pepper, to taste
• 400 g (14 oz) tinned baby lentils, rinsed and drained
• 1⁄3 cup (75 g) goat’s curd
• 50 g (1¾ oz) rocket (arugula)

Salad Dressing

• 1 tablespoon Dijon mustard
• 1⁄3 cup (80 ml) extra virgin olive oil
• 2 tablespoons orange juice (reserved from the salad)
• 1 tablespoon red wine vinegar
• 2 tablespoons snipped chives
• Fine salt and freshly ground black pepper, to taste

Optional

• Other carbs (to be added to the tray)

Instructions

1. Preheat the oven to 200°C (400°F) fan-forced. Lightly oil a 40 x 50 cm (16 x 20 inch) deep baking tray with the extra virgin olive oil.
2. In a small mixing bowl, combine the melted butter and honey.
3. Cut the carrots in half lengthways or leave whole if thin. Place them on the oiled tray along with thyme and garlic. Peel one orange in strips and add the peel to the tray. Add other optional carbs if desired.
4. Pour the honey butter mixture over the carrots and toss well. Cut the beets into sixths, coat them in olive oil on the tray, and add 1⁄2 cup (125 ml) of hot water to the bowl used for the honey butter. Swirl to collect any remaining mixture and pour over the vegetables.
5. Season well with salt and pepper. Roast in the oven for about 20 minutes or until caramelized.
6. While roasting, peel the remaining orange, segment the flesh, and reserve the juice for the dressing.
7. For the dressing, combine Dijon mustard, extra virgin olive oil, orange juice, red wine vinegar, chives, salt, and pepper. Mix well.
8. Once roasted, remove the tray from the oven, immediately add the drained lentils, and allow it to cool slightly.
9. Before serving, top the roasted vegetables with orange segments, crumbled goat’s curd, rocket, and the prepared dressing.

Nutrition Facts

Calories

926

Fat

39 g

Sat. Fat

13 g

Carbs

119 g

Fiber

36 g

Net carbs

82 g

Sugar

50 g

Protein

31 g

Sodium

262 mg

Cholesterol

41 mg

This information is a guide only, and can vary due to a number of factors including precision of measurements, brands, ingredient freshness, or the source of nutrition data.