Roasted Carrot, Arugula and Wild Rice
Roasted Carrot, Arugula and Wild Rice
Carrots never tasted so Delicious!
complements of Kathryne Tylor, Real Food
Ingredients
Salad:
- 6 ounces baby arugula
- 1/3 cup crumbled goat cheese
- 1/3 cup raw pistachios
- 3 Tbsp golden raisins
- 1 cup wild rice, rinsed and cooked
Roasted Carrots:
- 1 pound carrots, peeled and cut on the diagonal into ½ inch slices
- 1 Tbsp olive oil
- 1 tsp chilli powder
- ¼ tsp cinnamon
- ¼ tsp sea salt
Lemon dressing:
- ¼ cup extra virgin olive oil
- 2 Tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey
- 1 clove garlic minced
- ¼ tsp fine sea salt
- dash of pepper
Serves: 4
Directions
- Preheat oven to 400 degrees. Place carrots on baking sheet lined with parchment paper and drizzle with olive oil. Sprinkle the chili powder, cinnamon and salt on top. Lightly mix to ensure carrots are coated with the mixture. Arrange in a single layer and roast until easily pierced with a fork. (25 -35 min.) Stir halfway through cooking.
- To prepare the lemon dressing mix olive oil, lemon juice, mustard, honey, garlic, salt and pepper to taste.
- In a large serving dish, combine the arugula and cooked wild rice. Lightly drizzle the lemon dressing. Arrange the roasted carrots down the center and sprinkle pistachios, crumbled goat cheese and raisins on top.
This nourishing dish combines the rich, sweet flavor of carrots with healthy greens and the addition of wild rice makes it a meal.
