Roasted Carrots Salad By Rishim Sachdeva

Roasted Carrots Salad

Heritage carrots are rich in provitamin A beta-carotene and reduce the inflammation in the brain, making it healthier and active. Chef Rishim Sachdeva uses these carrots to make a perfect salad that will be a treat to your tastebuds.
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Serves

1

Cooking Time

10-20 Min

Meal Type

salad

Preparation Time

7-8 Min

Difficulty

Medium

Rate This Recipe9

INGREDIENTS

  • 2-3 tbsp olive oil
  • 4-5 chopped garlic cloves
  • 2-3 chopped serrano chillies
  • 8-10 heritage carrots
  • sea salt as per taste
  • 50 gm baby spinach
  • 10 gm pumpkin seeds
  • 1/2 lemon juice
  • 2 tbsp ricotta cheese
  • 2 tbsp white wine vinegar

PREPARATION

  1. 1

    Heat olive oil on a tray and add garlic, serrano chillies, heritage carrots, sea salt and saute.
  2. 2

    Bake the carrot mixture at 175 C in a pre-heated oven for 12-13 minutes.
  3. 3

    After baking, place the tray on the stove and add baby spinach, pumpkin seeds, white wine vinegar, lemon juice and saute.
  4. 4

    Transfer the salad to the serving plate and pour the white wine vinegar to deglaze the tray.
  5. 5

    Transfer the vinegar to the salad plate and add Ricotta cheese.
  6. 6

    The Roasted Carrots Salad is ready.
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