Summer salad of roast carrots, beets and redcurrants
A jewel coloured summer salad, featuring all the kitchen garden favourites by River Cottage Executive Chef, Gelf Alderson
Cook 20mins Servs 2
<b>Start off by preparing your veg </b>Top and tail the beetroots, and then simmer until just tender.
Peel the carrots and slice lengthways. If they are really young then this isn't necessary.
Preheat the oven to 180°C/Fan 160°C/Gas 4. Place the carrots on the baking tray and mix with the oil and seeds, and roast in the oven for 10-15 minutes.
While the carrots are in the oven peel and dice the beetroots. Once the carrots are cooked, remove from the oven, add the beetroots, mix and return to the oven for another 5 minutes.
Remove from the oven, place in a mixing bowl while hot, add the spring onions, redcurrants and fennel tops and season. Serve and garnish with the candy coloured beetroot to give the salad an extra hit of vibrant colour.
5 small new season carrots
5 new season summer beets
2 tbsp extra virgin rapeseed oil
1 tsp nigella seeds
2 spring onions, trimmed and sliced
1 small bunch dill or fennel tops picked
70 g redcurrants (blackcurrants or orange segments are good alternatives)
Candy beetroot peeled and thinly sliced (optional, to give the salad an additional vibrant colour kick)
If you like this recipe, you might like the following course...
Who needs meat? During the River Cottage Veg cookery course you'll learn to turn local, seasonal produce into delicious veggie dishes.