I do love a good fall/winter salad. This Roasted Carrot and Romanesco Salad with Beet Hummus has a wonderful combination of flavors and makes the perfect meatless Monday meal, that said, it would be delicious served alongside any protein main course.
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What Is Romanesco?
Romanesco belongs to the same family as cauliflower, broccoli and Brussels Sprouts. In fact, Romanesco looks and tastes like a hybrid of cauliflower and broccoli and it’s quite a beautiful vegetable. You can steam it, eat it raw, or as in the case for this recipe, roast it! Simply break into florets, drizzle in olive oil, sprinkle with sea salt and pepper and roast right alongside the carrots. When it’s out of season you can use regular broccoli for this recipe.
This salad has a little bit of everything: peppery arugula greens tossed with sweet roasted carrots and Romanesco, Israeli couscous (pearl pasta), salty pistachios and is served with a side of bright pink roasted beet hummus and pita! Such a healthful, colorful, vegetarian meal.
This salad needs a simple dressing that doesn’t fight with the other flavored filled ingredients but enhances the flavor of each. So I chose a fresh, simple Lemon and olive oil dressing. So healthy and literally takes 2 minutes to make.
If you have ever made my traditional or roasted red bell pepper hummus, you know it’s quick/easy to make your own, and it’s so much better than store bought. This beautiful fuchsia hummus takes minutes to process as well, but first you have to pop a beet in the oven for a little roasting. Of course if you are pressed for time you can skip the beet!
The Recipe: Roasted Carrot and Romanesco Salad with Beet Hummus!
What you need: Click to learn to make beet hummus. Of course you could also use traditional or roasted red bell pepper hummus. You will need a food processor, a rimmed cookie sheet, parchment paper and a good knife!
Roasted Carrot and Romanesco Salad with Beet Hummus!
Yield 4 servings
This salad has a little bit of everything: peppery arugula greens tossed with roasted carrots and Romanesco, Israeli couscous (pearl pasta), pistachios and is served with a side of bright pink roasted beet hummus and pita! Such a healthful, colorful, vegetarian meal.
Beet hummus (see link in blog post for recipe)
6 carrots, peeled, thinly sliced and roasted
1 head Romanesco, broken into florets and roasted
2 tablespoons olive oil (approx)
2/3 cup Israeli couscous, cooked to package instructions
5 oz baby arugula (or baby spring mix)
1/3 cups roasted salted pistachios
4 slices pita bread
1/3 cup extra virgin olive oil
3 Tablespoons fresh lemon juice
1/2 a small clove garlic, minced
sea salt and pepper to taste
Prepare hummus ahead of time
Preheat oven to 400 degrees and place oven rack in upper third of oven
Prepare carrots, place on parchment covered rimmed cookie sheet
Drizzle lightly with olive oil, toss
Sprinkle with sea salt and pepper to taste, toss again, place in oven for 10 minutes
Prep Romanesco, drizzle lightly with olive oil, season with sea salt, pepper and toss
After carrots have cooked for 10 minutes add romanesco to pan and roast for 20-25 more minutes or until Romanesco and carrots are slightly browned
While vegetables cook, make dressing, cook couscous, plate salad and prep pita:
Place a pot of boiling water on stove and cook couscous to package instructions
Whisk together olive oil, lemon juice, garlic, sea salt and pepper set aside
Cut pita into triangles
Place lettuce on platter, add nuts, cooked couscous and roasted veggies, dress with lemon vinaigrette and toss
Place individual portions on to plates, add hummus and pita bread to each plate. Enjoy!
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