Lately, we’ve been getting back into our ritual saturday morning walks to the farmers market. In the cooler months, we struggle to leave the house by noon. But the summer heat is starting to set in so we have some added incentive to get up and out a little bit earlier. (That and the vegan Red Rabbit doughnuts waiting for us when we get there).
After we’ve had out fill of doughnuts, breakfast tacos, and coffee, I pick up whatever veggies look the best that day and we head home. A few weekends ago, I came back with this assortment… and I’m especially excited by how colorful (and also tasty) it turned out.
It’s not fancy cooking, but I did take a little time to cut the carrots two different ways – some are roasted and tender, and some, thin and crispy. I dressed the salad very lightly, but scooped a dollop of arugula hummus on the side to mix in. And then, of course, I ate that hummus all week (the recipe will make extra).
- approx. 8 small carrots
- olive oil
- splash of balsamic vinegar
- a few handfuls of baby spring greens
- a few squeezes of lemon juice
- ½ cup cooked chickpeas
- ¼ cup crumbled feta cheese (omit if vegan)
- 1 beet, sliced thin
- pinches of red pepper flakes
- salt & pepper
- dollop of arugula hummus, per plate
- 1 cup chickpeas, cooked and drained
- ¼ cup toasted pine nuts
- 2 handfuls of arugula leaves
- juice of one lemon
- 3-4 tablespoons olive oil
- salt & pepper
- Preheat your oven to 400 degrees.
- Roast the carrots: Using a vegetable peeler, peel 4 of the carrots into ribbons. Slice the other 4 in half, lengthwise, and chop into approx. 3-4 inch pieces. Place them separately on a baking sheet and toss with olive oil, a splash of balsamic vinegar, salt and pepper. Remove the ribbons from the oven after 8-10 minutes until they're slightly crispy and browned on the edges. Continue to roast the others until golden brown on the outside, about 15 more minutes.
- Make the hummus:Place all ingredients in a food processor and blend. Taste and adjust seasonings to your liking.
- Make the salad: Toss the spring greens with a little olive oil, lemon juice, salt & pepper. Add the chickpeas, feta, sliced beets and roasted carrots to the salad. Top with a spoonful of hummus and serve.
I contributed this recipe last week to Refinery 29.