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Color Your Plate With This Roasted Rainbow Carrot Salad

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Adobe Stock | Photo by Jenifoto

Use local Hudson Valley ingredients like raw honey in this dish that combines colorful carrots with whipped feta, pistachios, and more.

Roasted Rainbow Carrots, Whipped Feta, Local Honey, and Pistachios

Serves 8-10 people

For Carrots:
9 dozen local multi-colored carrots (3 dozen of each color)
1 Tbsp sugar
¼ tsp salt
¼ tsp pepper
1 stick of butter, melted

Method:

Preheat oven to 400°F.

Peel carrots, mix with all ingredients, and place on a sheet tray.

Bake for 10 minutes. Remove.

Whipped Feta:

6 oz feta cheese
2 oz cream cheese
2 oz heavy cream
Juice and zest of two lemons
4 oz olive oil
1 tsp cayenne pepper
1 tsp white pepper

Method:

Add all ingredients to a food processor and blend until smooth. Set aside.

Finished Dish:

¼ cup chopped pistachios
2 oz local honey
1 oz chopped fresh herbs
2 oz canola oil
2 oz butter

Method:

Roast carrots in canola oil using a heavy-bottomed skillet set over medium-high heat.

Brown the carrots slightly, add butter and honey, and cook together to form a syrup (about 1 minute).

Spread whipped feta onto a serving platter.

Place carrots over feta, pour any remaining honey syrup over carrots. Garnish with chopped pistachios and fresh herbs.

Recipe courtesy of Chef Jed Gidaly, Communal Kitchen in Nyack

 

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