At least carrots are still cheap, right? Groceries have been going through the roof lately so I was really glad to see that I could still get a 2 pound bag of carrots for $1.48. So, how do you turn a fairly boring, inexpensive ingredient like carrots into something spectacular? Add just a smidge of the expensive but super flavorful stuff, like feta. BAM. Carrot and Feta Salad.
I love the flavor combo of this Carrot and Feta Salad: sweet carrots, salty feta and parsley for a burst of green freshness. It’s like the vegetable version of one of my other favorite salads, Melon, Mint & Feta Salad. …I’m starting to think that feta makes everything better. Am I right?
Oh, and the other reason to love this salad? It’s SO EASY. Get it going before you start the rest of your dinner and then the oven does all of the work.
Carrot and Feta Salad
Carrot and Feta Salad
- 2 lbs. carrots ($1.48)
- 2 Tbsp olive oil ($0.22)
- 1/3 bunch fresh parsley ($0.29)
- 1/4 cup crumbled feta cheese ($0.41)
- to taste salt and pepper ($0.05)
- Preheat the oven to 400 degrees. Peel and wash the carrots. Cut off the ends and then slice into two inch segments. For the thicker ends, also cut lengthwise into two or four sticks. Attempt to make the segments similar in length and thickness so they will cook at the same rate.
- Place the carrots on a baking sheet and drizzle with olive oil. Sprinkle on a little salt and pepper and then toss to coat. Place the baking sheet in the preheated oven.
- Let the carrots roast in the oven for about 45 minutes. Stir once half way through to redistribute the oil. While the carrots are roasting, rinse the parsley, shake dry and roughly chop.
- After the carrots are finished roasting, they will be softened, the surface will be slightly blistered and some may have brown edges. Let the carrots cool just slightly. Place the carrots in a bowl with the chopped parsley and crumbled feta. Toss everything to mix and serve warm.
Step By Step Photos
Carrots are still super inexpensive. I don’t know why but I will definitely take advantage of it!
Peel then wash your carrots. Grit = not good.
You can cut the carrots into any shape or size you want but just remember, the smaller the pieces, the faster they’ll cook. I went with two inch segments cut on a bias for visual appeal. I also cut the thicker pieces lengthwise to make them the same girth as the narrow ends. Spread the carrots onto a baking sheet, sprinkle with olive oil, salt and pepper. Toss everything to coat.
Roast the carrots in a preheated 400 degree oven for about 45 minutes. Stir once half way through to re-coat the carrots with oil.
Take about 1/3 bunch of parsley, give it a good rinse and then shake off as much water as possible. Give it a rough chop.
Allow the carrots to cool just slightly. Place the carrots, parsley and feta in a bowl.
Give everything a gentle stir to combine and then serve!
I WAS going to make some sort of french fry to go with my turkey burgers but now I’m glad I went with a healthier option!