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Roasted Carrot and Romanesco Salad with Beet Hummus!
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.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4 servings
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
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Preheat oven to 400 degrees and place oven rack in upper third of oven
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Prepare carrots, place on parchment covered rimmed cookie sheet
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Drizzle lightly with olive oil, toss
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Sprinkle with sea salt and pepper to taste, toss again, place in oven for 10 minutes
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Prep Romanesco, drizzle lightly with olive oil, season with sea salt, pepper and toss
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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:
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Place a pot of boiling water on stove and cook couscous to package instructions
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Whisk together olive oil, lemon juice, garlic, sea salt and pepper set aside
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Cut pita into triangles
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Place lettuce on platter, add nuts, cooked couscous and roasted veggies, dress with lemon vinaigrette and toss
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Place individual portions on to plates, add hummus and pita bread to each plate. Enjoy!