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Wood-fired roasted carrots have found their perfect counterpart. These pickled beets are smoked and tossed with roasted carrots in a dijon-lemon vinaigrette.
2 Pound beets
6 Medium Carrots, peeled and sliced into 1/4 inch rounds
1/2 Cup Chopped flat-leaf parsley, divided
1/2 Cup Crumbled feta cheese
2 Cup white vinegar
1 Cup water
1 Cup Sugar
1/2 Teaspoon mustard seeds
onion, sliced
2 Bay leaves
2 Teaspoon Black peppercorns
1/2 Bunch fresh dill
4 Clove garlic, smashed
1 Teaspoon cumin
2 Teaspoon Fresh lemon juice
2 Teaspoon sherry vinegar
1 Teaspoon Dijon mustard
1/2 Cup plus 1-1/2 teaspoon olive oil, divided
1 Tablespoon Finely chopped fresh mint
Kosher salt
Black pepper
2 Pound beets
: 185 ˚F
2 Cup white vinegar
1 Cup water
1 Cup Sugar
1/2 Teaspoon mustard seeds
Half onion, sliced
2 Bay leaves
2 Teaspoon Black peppercorns
1/2 Bunch fresh dill
4 Clove garlic, smashed
1 Teaspoon cumin
2 Teaspoon Fresh lemon juice
2 Teaspoon sherry vinegar
1 Teaspoon Dijon mustard
1/2 Cup plus 1-1/2 teaspoon olive oil, divided
1 Tablespoon Finely chopped fresh mint
To Taste Kosher salt
To Taste Black pepper
: 450 ˚F
6 Medium Carrots, peeled and sliced into 1/4 inch rounds
1/2 Cup Chopped flat-leaf parsley, divided
1/2 Cup Crumbled feta cheese