In Texas, purple carrots come into season for no longer than two to three months. So when in season, I look for many ways to enjoy them! This salad is kept best at room temperature for up to 2-3 hours.
ingredients:
2 bunches or 2 pounds of purple carrots
2 Mandarin or satsuma oranges
1 teaspoon cumin seeds
1 ½ teaspoons salt
1 teaspoon minced garlic
4 tablespoons sesame oil
2-3 tablespoons of sesame, pumpkin or sunflower seeds
½ teaspoon chili powder
1 tablespoon pomegranate seeds
2-3 ounces of goat cheese (optional)
1 small handful of cilantro leaves
makes 3-4 servings
instructions:
Preheat the oven to 350F.
Peel the carrots and cut them in half lengthwise.
Gently zest the oranges so as not to damage their pulp. Combine the zest with the juice of one orange, garlic, cumin, salt. Add two tablespoons of sesame oil and carrots. Spread the carrots onto a shallow baking pan, then cover tightly with foil and place in the oven.
After twenty minutes, remove the foil, and make sure the carrots are cooked through. Then turn the oven heat off and place them back in the oven uncovered for another 15-20 minutes.
When ready to serve, place the carrots on a serving platter and drizzle the rest of the sesame oil.
Cut the remaining orange into small half segments and place on the carrots. Finish by sprinkling with chili powder and topping with goat cheese, pomegranate, sesame seeds and cilantro.
notes & variations
The initial cooking time will vary on the thickness of the carrots
The carrots can be prepared the day before and served as a cold salad, or when they are warm out of the oven – cook them for ten minutes longer if needed.
Replace the cilantro leaves with carrot green tops.
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