Roasted Carrot and Beetroot Salad with Poached Egg, Carrot Top Pesto & Dukkah
After a bike ride to the farmer’s market in Stratford, I came home with a bunch of beautiful dutch carrots of two colours. I just couldn’t resist, and went searching for ideas. Nothing really jumped out at me for a whole recipe, so created my own, using the tops and the roots of the carrots, along with some beetroot that I had left from a previous farmer’s market, my recently made fig vinegar and homemade goats cheese. It made for the perfect light evening meal…"
Quantity: 6 servings
- 1 bunch dutch carrots a mix of colours if possible
- 3 baby beetroot
- Olive oil
- 1 tsp cumin
- ½ cup of tender carrot tops picked from the bunch of carrots
- ½ cup coriander leaves
- ¼ cup pistachio nuts lightly toasted
- 100 g soft goats cheese
- 6 eggs
- 2 tbs balsamic vinegar
- 4 tbs extra virgin olive oil
- Sea salt
- Freshly ground black pepper
- 1 quantity of carrot top pesto
- 6 slices of sour dough bread
Pre-heat oven to 200˚C.
Leaving about 5 cm attached, remove the tops from the carrots.
Scrub the carrots and set 4 aside. Cut the remaining carrots in half lengthwise.
Peel and cut the beetroot into thin wedges, toss in a little olive oil and sprinkle with some sea salt and black pepper. Spread on a baking tray, big enough to eventually hold the carrots as well, and put into the pre-heated oven to roast for approx 25 minutes, or until tender and a little charred around the edges.
Meanwhile, toss the halved carrots in olive oil, cumin and a little salt and black pepper. After about 5 minutes, add them to the tray of beetroot that is roasting in the oven. Try not to mix them together as you don’t want the beetroot to discolour the carrots.
Make the dressing by combining the balsamic vinegar with the extra virgin olive oil, and season to taste.
Using a potato peeler, make carrot ribbons from the carrots set aside earlier. Toss these in the dressing until lightly coated, and add them to the baking tray with the beetroot and carrots in the oven. Bake until approx 7 minutes until slightly charred and softened a little.
Set the bowl with the remaining dressing aside.
Brush the bread with olive oil and place in the oven.
While the vegetables finish cooking, poach your eggs.
Add coriander and carrot leaves to the dressing and gently toss.
Remove the vegetables and bread from the oven.
Arrange the beetroot wedges and the carrot halves on plates, add goats cheese, place a slice of the sourdough on top and sprinkle around the dressed leaves. Carefully place a poached egg on top of the bread and drape the carrot ribbons over the egg. Scatter over pistachios, and add small amount of pesto around each plate. Finally sprinkle each egg with a little dukkah.
Serve while hot.
Use the carrot tops to make carrot top pesto.
At home, I use my fig vinegar rather than balsamic vinegar.