Roasted Beet and Carrot Salad with Mint and Hazelnuts


1 teaspoon cumin seeds
2 teaspoons fresh lemon juice
2 teaspoons Sherry vinegar
1 teaspoon Dijon mustard
3/4 cup extra-virgin olive oil, divided
1/4 cup hazelnut oil
Kosher salt and freshly ground black pepper
1 pound baby carrots with 1/2″ of tops attached, peeled
6 small (1 1/2″ diameter) red beets, scrubbed, trimmed leaving 2″ of stem attached
3/4 cup (lightly packed) flat-leaf parsley leaves, divided
1/2 cup roughly chopped fresh mint, divided
salt to tasteStir cumin seeds in a small dry skillet over medium heat until fragrant, 3–4 minutes. Let cool. Finely grind in a spice mill.
Whisk cumin, lemon juice, vinegar, and Dijon mustard in a medium bowl. Gradually whisk in 1/4 cup olive oil and hazelnut oil. Season vinaigrette with salt and pepper.
Cook carrots in a large pot of boiling salted water for 1 minute; using a slotted spoon, transfer carrots to a bowl. Add beets to same pot of boiling water and cook until just tender, 20-25  minutes. Drain. Let stand at room temperature to cool slightly, about 15 minutes. Peel and trim beets; halve lengthwise. DO AHEAD: Vinaigrette and vegetables can be made 1 day ahead. Cover separately; chill. Return vinaigrette to room temperature and whisk before using.
Preheat oven to 450°. Season carrots with salt and pepper. Toss with 3 tsp. oil. Arrange on half of a large rimmed baking sheet. Place beets in same bowl; season with salt and pepper and toss with remaining 3 tsp. oil. Arrange in single layer opposite carrots on same baking sheet. Roast vegetables, turning once, until slightly charred and just tender, about 15 minutes.
On separate sheet pan, toast whole hazelnuts for 5-7 minutes. Watch carefully to avoid burning. Cool and set aside.
Place carrots, 1/2 cup parsley leaves, and mint in a medium bowl; drizzle 1/4 cup vinaigrette over and toss to coat. Arrange carrot mixture on a small platter. Place beets in another medium bowl. Add 2 Tbsp. vinaigrette and mint; toss to coat. Tuck beets in among carrots. Sprinkle remaining 1/4 cup parsley leaves over. Drizzle with remaining dressing. Garnish with toasted hazelnuts.
prep time: 10 min
cook time: 30 min
servings: 4

Kristen Thibeault

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