Tuesday, August 6, 2013

Beet and Carrot Salad


Post by Abby & Katelyn.

Today we made a beet and carrot salad.  We picked the veggies and herbs from our garden.  We cleaned the kitchen as we went.  Abby thought the cleaning as we go was kind of fun, because she likes to wash dishes, especially for others.

Abby learned how to roast veggies and strip rosemary.  Roasting means to cook food in an oven at a high temperature, to make it darker. Roasting also caramelizes the sugars in root vegetables.  Caramelizing means to brown the sugars.  This was Abby's first time eating beets, and she also learned that she really likes them! 

Katelyn learned that roasting carrots and beets takes much longer than expected, and that adding the orange juice to the vegetables while roasting would have created a sweeter and richer flavor. 

Abby scored this recipe as a 7/10.  The feta cheese really stood out and was easy to taste. 
Katelyn scored this recipe as a 6/10.  The feta did really stand out, but the beets and carrots were undercooked and mildly bland.  Next time, roasting for longer, and adding the orange juice before the roasting would make this recipe more flavorful.

Turn oven to 450 F. 
2 C. carrots cut into rounds
2. C. beets cut into thin rounds, and then quartered.
2 TBSP fresh rosemary, chopped
1/4 tsp salt
1 tsp ground black pepper
2 TBSP olive oil.
1/4 C. orange juice
1/4 feta cheese

-Wash and remove ends from vegetables, then cut.
-Strip and chop rosemary.
-Mix all ingredients together except feta cheese and orange juice (now recommend adding OJ in at this step).
-Place on a greased baking sheet and roast for 10 minutes (would now recommend  15 minutes).
-Add feta cheese to top of salad before serving.  Serve warm or cold.