When Rebecca from Square Meal Round Table invited me to collaborate on their 4th ingredient collaboration, carrots, I was totally on board and knew that I wanted to take the delicious sweet carrot and pack a bit of punch to it. I'm joined by many talented bloggers for this fun event. You can find a list of them below in recipe notes, you can also follow our hashtag on Instagram #24carrotgoals for so much inspiration!
One of my favorite things is taking day to day ingredients and infusing them with the flavor and spices of my culture and heritage. A largely popular spice in Lebanese cuisine is sumac, the sumac bush produces vibrant red berries which are then dried and ground into a coarse powder. The sumac spice has a lemony, salty and slightly acidic flavor profile. It really packs a punch and also creates complex flavor. The best part of sumac is the vibrant pop of color it can give food with its bright maroon/red color. Sumac is most commonly used in salads, za'atar and to top various dips (hummus, baba ganoush, labneh) but don't let it fool you, it can be used for most any dish from chicken to beef to potatoes. It is best used to top food with AFTER it has been cooked to really make the flavor pop.
Sumac Carrot and Feta Salad
Carrots have to be one of the most loved root vegetables. Sweet, crisp, delicious raw or cooked, gorgeous color, they are perfect. I wanted to let carrots shine in a very simple side dish. Roasted carrots + spinach + feta and the all loving sumac come together to create a fresh and vibrant new side dish that is vegetarian, gluten free and most importantly, delicious. Easily eaten as is or topped with grilled chicken or steak to make a complete meal. This dish takes no longer than 20 minutes to prepare but will impress at any dinner party or on your table this evening. Enjoy and be sure to check out the other amazing bloggers for more carrot-spiration!
As always, I love seeing your creations, tag me on Instagram @CosettesKitchen or post on my Facebook Page.
xoxo
Cosette
Roasted Carrots with olive oil, pinch of salt & pepper
Roasted carrots tossed with fresh spinach + sumac
Toasted pine nuts to top the warm salad.
Sumac Carrot and Feta Salad
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
|
- 1 pound carrots sliced in half then cut into long slices
- 1 tablespoon olive oil drizzle over carrots + additional for pine nuts
- ½ teaspoon kosher salt
- few grinds fresh pepper
- 3 cups fresh spinach
- 1 teaspoon sumac
- ¼ cup pine nuts
- ⅓ cup feta cheese
- ½ large lemon
Ingredients
|
|
- Preheat oven to 400 degrees Fahrenheit.
- Clean, peel and cut carrots into long slender slices. I typically half the carrot then cut each half diagonally 1-2 times.
- Place sliced carrots on a sheet pan and drizzle with olive oil, salt and pepper. Toss to coat evenly.
- Roast carrots in pre-heated oven for about 15 minutes. You want carrots to be roasted but yet still firm.
- Remove hot tray from oven and immediately toss in spinach and sumac with carrots. Toss over and over until the spinach is coated and slightly wilted. Taste and add any additional sumac, salt or pepper to taste.
- In a small pan, place a teaspoon of olive oil in a pan with the pine nuts. Roast on medium heat for about 5 minutes. Be sure to shake pan to ensure the nuts are browned evenly.
- Plate spinach + carrot mixture, top with pine nuts and crumbled feta and a squeeze of lemon. Enjoy!
*Sumac can be found at most Middle Eastern grocery stores or in your nature section of your grocery store.
*Top the salad with chicken or steak to complete your meal.
*Find a list of all the participating bloggers:
Square Meal Round Table’s Rainbow Carrot and Ricotta Tart
The Cooking of Joy’s Candied Carrot Rose Tart
Better with Biscuits’ Carrot Souffle
This Healthy Table’s Beet and Carrot Galette
Always Eat Dessert’s Carrot Cake Squares with Orange Glaze
Figs & Flour’s Thai Peanut Pizza
Fufu’s Kitchen’s Oven Baked Carrot Fries Drizzled with a Tahini Sauce
Flours in Your Hair’s Carrot Pecan Cookies
Hola Jalapeño’s Roasted Carrots with Chipotle-Honey Butter
Worthy Pause’s Paleo Thai Curry Carrot Soup
Something New for Dinner’s Minted Sous Vide Carrots with Balsamic Vinegar and Goat Cheese
What Great Grandma Ate’s Paleo Carrot Mug Cake
More Icing Than Cake’s Spiced Quinoa & Roasted Carrot Salad
Hot Dishing It Out’s Vegan Carrot Whoopie Pies
Katie Bird Bakes’ Carrot Cake Scones
Confetti Kitchen’s Harissa-Roasted Carrots with Lentils and Yogurt
Easy and Delish’s Carrot Spaghetti
Pie Girl Bakes’ Five Spice Carrot Bundt Cakes with Bourbon Cream Cheese Glaze
Smoothies and Sundaes’ Carrot Cake Sourdough
Zestful Kitchen’s Moroccan- Stuffed Portobello Mushrooms
Food by Mars’ Paleo Carrot Walnut Loaf Cake
Measuring Cups Optionals’ Carrot Curry Soup
Rezel Kealoha’s Turkish Yogurt Carrot Dip
Pies and Prejudice’s Carrot Pie with Maple & Cardamom
Amanda Skrip’s Rainbow Roasted Carrots with Citrus Fennel + Arugula
Baking The Goods’ Roasted Carrot & Herby Feta Galette
Marianne Cooks’ Carrot and Zucchini Mini Muffins with a Cinnamon Frosting
Rumbly in My Tumbly’s Chai Carrot Pie
Cook Til Delicious’ Mini Carrot Cake
What Annie’s Eating’s Roasted Carrots with Herby Carrot Top Salsa Verde
It’s a Veg World After All’s Zesty Sunflower Carrot Spiral
Lady and Larder’s Carrot Crudite Board with Z'atar Hummus
Prickly Fresh’s Carrot Cake Blondies with Cream Cheese Frosting
Butter Loves Company’s Iced Carrot Cake Cookies
Suburban Pie and Treat’s Carrot Pineapple Raisin Pie
Hello Flour’s Macro-Friendly Carrot/Tomato Soup w/ Grilled Cheese
Le Petit Eats’ Carrot Cake Breakfast Bars w/ Maple Coconut Icing
Flotte Lotte’s Carrot Apple Pie
Smart in the Kitchen’s Curried Carrot Ginger Soup (Whole30) https://smartinthekitchen.com/2018/02/red-curry-carrot-ginger-soup/
Pizanna’s Vegan Carrot Birthday Cake
Mom’s Kitchen Handbook’s Salad with Miso Ginger Carrot Dressing
What’s Karen Cooking’s Spiced Cornbread w/ Carrots, Pecans & Chili Butter
Sweet Pillar Food’s Carrot and Date Salad with Tahini Vinaigrette
Feed the Swimmers’ Air Fried Rainbow Carrot Chips with Tzatziki
Blossom to Stem’s Caramelized Carrots with Fennel, Ricotta, and Walnuts
Been There Tried It’s Carrot Latkes with Cranberry Aioli (Paleo)
Dirty Whisk’s Carrot and Herbed Ricotta Tart
Farm and Coast Cookery’s Carrot & Herbed Ricotta Phyllo Tart
Seed and Mill’s Carrot Cake with Tahini Caramel Frosting
Holly Kosek says
This looks amazing, and like something I can handle!
Cosette's Kitchen says
Ha! Yes!! So glad sissy!