CARAMELIZED CARROT, BEETROOT & APPLE SALAD

Cut your carrots in half lengthwise if they are 1 inch in diameter or larger. Note that the salad calls for cooked beets.

In the photo, the salad includes wild spring greens such as dandelion, purslane and chickweed. If your garden doesn’t yield similar tender spring greens, arugula or watercress make a fine substitute.

1 1/4 pounds young carrots, tops trimmed, scrubbed

6 tablespoons extra virgin olive oil, divided 2 tablespoons plus 2 teaspoons thyme leaves,

divided

1 tablespoon plus 2 teaspoons honey, divided Sea salt and freshly ground black pepper 2 tablespoons fresh lemon juice

1 tablespoon pure sesame oil

1 red apple with peel, cored and cut into

matchsticks

Handful of wild spring greens, arugula or

watercress

1 pound cooked small beets, trimmed, peeled

and cut into wedges

1 tablespoons white sesame seeds

Heat oven to 450 degrees.

Put carrots in a large bowl and add 1 tablespoon olive oil, 2 teaspoons thyme and 1 tablespoon honey. Season with a pinch each of salt and pepper and toss to coat. Arrange on a rimmed baking sheet and put into oven. Immediately reduce heat to 400 degrees. Roast 10 to 15 minutes, turning carrots occasionally, until carrots are almost tender and edges have caramelized. Remove from oven and allow to cool.

While carrots are roasting, make dressing: In a medium bowl, whisk together remaining 5 tablespoons olive oil with lemon juice and sesame oil. Add remaining 2 tablespoons thyme leaves. Season with a pinch each of salt and pepper. Set half the dressing aside.

Toss the apple matchsticks with remaining dressing.

When ready to serve, in a large bowl, combine carrots, apples in dressing and spring greens, arugula or watercress. Toss gently. Arrange beets on serving platter and top with carrot mixture. Whisk the dressing that was set aside and drizzle over salad. Garnish with sesame seeds and serve.

Serves 6.

Note: For nutritional calculations, a “pinch” is defined as 1/16 teaspoon.

Per serving: 261 calories (percent of calories from fat, 56), 3 grams protein, 27 grams carbohydrates, 14 grams total sugars, 6 grams fiber, 17 grams total fat (2 grams saturated), 223 milligrams cholesterol, 233 milligrams sodium.

COURTESY OF CLARE WINFIELD