Carrot salad with cheese
3 servings
60 minutes
Carrot and cheese salad is a light and sophisticated dish of European cuisine, combining the delicate sweetness of roasted carrots with the creamy texture of feta. The origins of this recipe trace back to Mediterranean culinary traditions, where roasted vegetables are often complemented by soft cheeses and fresh herbs. Roasting carrots brings out their caramel notes, while feta adds a tangy richness to the flavor. The slight bitterness of parsley provides freshness and balances the sweetness of the carrots. This warm salad is perfect as a standalone dish or as a side to meat and fish. Its simplicity in preparation makes it an excellent choice for everyday dinners, while its refined flavor combination allows it to be served even at festive tables.
1
Preheat the oven to 200 degrees.
2
Clean and wash the carrots. Cut off the ends and slice the carrots into large sticks. Since the carrots will be baked for this salad, keep in mind that smaller pieces will cook faster.
- Carrot: 4 pieces
3
Line the baking tray or container where the carrots will be baked with a sheet of foil and grease the foil with olive oil.
- Olive oil: 1 teaspoon
4
Lay out pieces of carrot, sprinkle with salt and pepper, then bake in a preheated oven.
- Carrot: 4 pieces
5
Bake the carrots in the oven for about 45 minutes. Stir once after 20 minutes.
6
While the carrot for the carrot and cheese salad is baking, wash and dry the greens, then chop them finely. Crumble the feta with a fork.
- Parsley: to taste
- Feta cheese: 200 g
7
Remove the carrot when it becomes soft and browned. Let it cool slightly.
8
Transfer the carrots to a salad bowl, sprinkle with crumbled cheese and finely chopped parsley.
- Feta cheese: 200 g
- Parsley: to taste
9
Serve the carrot salad with cheese warm.