Roasted Carrot and Romanesco Salad with Beet Hummus!

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.
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)

Roasted Carrot and Romanesco Salad with Beet Hummus!

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.

The Salad:

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.

Roasted Carrot and Romanesco Salad with Beet Hummus!

The Dressing:

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.

Roasted Carrot and Romanesco Salad with Beet Hummus!

THE HUMMUS:

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!

Roasted Carrot and Romanesco Salad with Beet Hummus!

 

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!

5 from 9 votes
Roasted Carrot and Romanesco Salad with Beet Hummus!
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
 

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.

 

Course: Salad
Cuisine: Mediterranean
Keyword: easy dinner recipe, easy lunch recipe, light recipe
Servings: 4 servings
Author: Linda Spiker
Ingredients
Salad Ingredients:
  • 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
The Dressing:
  • 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
Instructions
Prepare hummus ahead of time
  1. Preheat oven to 400 degrees and place oven rack in upper third of oven
  2. Prepare carrots, place on parchment covered rimmed cookie sheet
  3. Drizzle lightly with olive oil, toss
  4. Sprinkle with sea salt and pepper to taste, toss again, place in oven for 10 minutes
  5. Prep Romanesco, drizzle lightly with olive oil, season with sea salt, pepper and toss
  6. 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:
  1. Place a pot of boiling water on stove and cook couscous to package instructions
  2. Whisk together olive oil, lemon juice, garlic, sea salt and pepper set aside
  3. Cut pita into triangles
  4. Place lettuce on platter, add nuts, cooked couscous and roasted veggies, dress with lemon vinaigrette and toss
  5. Place individual portions on to plates, add hummus and pita bread to each plate. Enjoy!

 

18 thoughts on “Roasted Carrot and Romanesco Salad with Beet Hummus!


  1. That truly is a gorgeous salad! I have never had Romanesco! I’ll have to see if I can find it locally! I love all the veges it is related to!

Leave a Reply

Your email address will not be published. Required fields are marked *