When I first started blogging and especially for my Sunday dinners, my first thoughts went straight to desserts. I would have to stop wanting after four or so, for each dinner I planned and move on to something more important like, oh say the main dish. After a couple of years of this arrangement, I started realizing that more vegetables were the answer, not more desserts. Never fear, I still love a great dessert, but now it is not the first thought on my mind during menu planning.
Then a couple more years went by, and I happened to be lucky enough to marry an expert gardener who excels at growing organic food in beautiful gardens. Little by little the freezer is filled each summer and we enjoy fresh tasting food all winter long, from the garden and root cellar. And with this new arrangement I have come to collect recipes for the crops we grow. This salad fits in nicely!
Honestly, I had never eaten a radish any other way than raw, dipped in salt before trying a couple of new recipes this past week. The first one was the Taco Pickles and now this salad, which we absolutely loved. It is a delicious surprise and one we will make again. Don't let the roasting part get in the way of trying this salad, it really is a very easy recipe.
|Roasted Carrot and Radish Salad with Orange Vinaigrette and Feta|
Roasted Carrot and Radish Salad with Orange Vinaigrette and Feta
adapted from: Cinnamon-Spice and Everything Nice
1 pound radishes
1 pound carrots
2 T olive oil - divided
1 t honey
1 t vinegar
salt and pepper if desired
Trim radishes, peel and trim carrots, slice into medium thick (4 mm slicing blade if using a food processor) slices.
On a large rimmed baking tray, drizzle 1 T of the oil. Combine the remaining oil, honey, and vinegar along with the sliced vegetables, combine well making sure each slice is separate and coated.
Spread out on the baking tray, sprinkle with salt and pepper if desired, roast 20 minutes, stir and roast 5 minutes more. Remove from oven and set aside to cool, gently stir after 5 minutes to release heat and steam from the vegetables (you want a firm texture).
2 T olive oil
2 T orange or tangerine juice
1/2 (packed) t zest from the fruit
1 T vinegar
1 t honey
2 T finely minced red onion - we used our pickled onions
1/3 c Feta cheese crumbles
fresh minced parsley
Combine dressing ingredients in a large bowl, add roasted vegetables, toss gently to coat. Spoon into serving dish, arrange the Feta and parsley over the top. Refrigerate until serving.
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homemade mondays @ frugal by choice
hearth and soul @ apriljharris,com