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
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
salt and pepper
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
1/2 onion, sliced
2 bay leaves
2 Teaspoon black peppercorn
1/2 Bunch fresh dill
4 Clove garlic, smashed
2 Pound beets
2 Cup white vinegar
1 Cup water
1 Cup sugar
1/2 Teaspoon mustard seeds
1/2 onion, sliced
2 bay leaves
2 Teaspoon black peppercorn
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 salt and pepper
6 Medium carrots, peeled and sliced into 1/4 inch rounds
To Taste salt and pepper
1/2 Cup chopped flat-leaf parsley, divided
1/2 Cup crumbled feta cheese