ROASTED BEETROOT & DOLCELATTE SALAD; FENNEL, CUMIN & CARDAMOM SPICED CARROTS

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Roasting carrots with cumin isn’t anything new, but I had to share what we ate last night – wonderfully fresh, sweet carrots spiced with fennel, cumin and just a little cardamom, freshened up with some spring onion and fresh coriander.  We ate them alongside a simple roasted beetroot and Dolcelatte salad.  I’d posted the recipe for the salad back in November, but the combination of crisp salad leaves, sticky cheese, soft beetroot, tangy olives, sweet chilli jam, and toasted pine nuts… Hard to beat and well worth promoting, thus I’m posting it again today!

 

 

 

Ingredients

For the carrots:

400g carrots (about 5 medium)

1 tbsp. olive oil

2 green cardamom pods

1 tsp. fennel seeds

1 tsp. cumin seeds

Rock salt, to taste

1 spring onion, sliced

About 1 tbsp. coriander, roughly torn

 

 

For the salad:

400g beetroot (about 4 medium), already roasted, cooled and peeled

50g Dolcelatte

Salad leaves

1 tbsp. chilli jam (you can find my recipe here)

1 tbsp. olive oil (optional)

A handful green olives

15g pine nuts

 

 

Method

For the carrots:

Preheat the oven to 180°C.

Slice the carrots in half lengthways, then arrange in an ovenproof dish large enough to accommodate them all.  Drizzle over one tablespoon of olive oil, then use a pastry brush to make sure they all get evenly coated on both sides.  Use a pestle and mortar to crush the cardamom seeds with the salt, and sprinkle over the carrots, followed by the fennel and cumin seeds.

Cover with foil, then roast for about thirty minutes, until beginning to soften up, then remove the foil and continue to cook until done.  I like them when they’re soft and beginning to caramelise on the edges.  Remove from the oven and let cool before sprinkling with the spring onion and coriander.

 

 

For the salad:

Toast the pine nuts in a dry frying pan until they take on some colour.

Roughly chop the beetroot, then toss with the chilli jam and olive oil.  Through over the salad leaves, add the cheese, cut into chunks, the olives, and finally sprinkle over the pine nuts.

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14 comments

  1. Wonderful flavors and colors. All look very tasty!

  2. Delicious looking meal! Olives with beets sounds terrific.

    1. Thanks! It was. I like green olives or capers with beetroot, I find they both cut through the sweet earthiness really well…

  3. Beautiful presentation and it looks very appetizing 🙂

  4. Mmmmm…..lovely….

  5. Delicious. I really do love the way you season things. I made my own version of your eggplant curry over the weekend. It was done in like 10 mins because there was no meat and I had all of the ingredients on hand. It’s a keeper! But I was scrolling through your blog to find that recipe and I thought to myself again, “this woman can cook!” 🙂

    1. Thanks Amanda! I hope the curry went down well! Your blog always has me salivating away, so the feeling’s mutual! 😉

  6. Beautiful photos! I love the presentation of the carrots especially — I don’t think carrots have ever looked so appealing to me. 🙂

    1. Ha! Thanks. I’m glad the photos did the carrots justice, as they really were delicious!

  7. Hey Karinna! 🙂 I made this recipe that you shared with me on the cardamom topic! Loved it and you can check out a post about it here – http://tastasty.wordpress.com/2014/11/26/remake-fennel-cumin-and-cardamom-spiced-carrots/ Have a nice day! 😉

  8. […] cardamom pods in this recipe but I did not have it so I used powder instead. You can check out her original recipe at her blog Cheesy Biscuit. She accompanied the carrots with a Roasted beetroot and dolcelatte […]

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