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.
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
- ⅔ cup Israeli couscous cooked to package instructions
- 5 oz baby arugula or baby spring mix
- ⅓ cups roasted salted pistachios
- 4 slices pita bread
The Dressing:
- ⅓ cup extra virgin olive oil
- 3 Tablespoons fresh lemon juice
- ½ a small clove garlic minced
- Sea salt and pepper to taste
Instructions
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!