Orange-Roasted Carrots and Beet Salad with Ricotta

Roasting vegetables is my favorite thing to do in the winter and I’m always excited when I find new methods and twists.  This recipe roasts oranges along with the vegetables and then uses the juice in a dressing.  This recipe is adapted from Yotam Ottolenghi.

Roast 1 1/2 C. t. cumin seeds and place in a food processor with 4 peeled cloves of garlic, 1/2 t. thyme, 1/4 t. red chile flakes, 1 T. lemon juice and 3 T. olive oil.  Puree until smooth, then add 1 1/2 t. salt and plenty of black pepper.

Preheat the oven to 375.

Remove the tops from 1 bunch beets and 1 bunch carrots.  Scrub the roots.  Slice the carrots in half lengthwise, or in quarters if they are large.  Trim the tops and tails from the beets, then slice into 1/4 inch thick rounds.  Slice the rounds in two or three.

Arrange the carrots cut-side down on one baking sheet and the beets on another.  Pour half the marinade over each.

Cut one large (or two smaller mandarins) in half and place one (or two) halves on top of the vegetables, cut side down.

Roast for 40 minutes, or until the carrots and beets are tender and caramelized on the bottom.  They may not be done at the same time.

To make the dressing, squeeze the roasted oranges into a bowl.  Add 1 t. lemon juice, 3 T. olive oil, and a dash of salt.  Whisk to combine.

Toss the vegetables and dressing with 4 C. spinach, lettuce or arugula leaves.  Top with spoonfuls of ricotta cheese to make 1 C.

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