Carrot, Kumquat, Golden Beet Salad
By Alison Carroll
A beautiful plate to serve, the bright acidity of the kumquats works great with the sweet roasted carrots and beets. Recipe developed for Camille Styles, image by Michelle Nash.
Ingredients
- Carrots, ideally small ones to roast whole or cut into halves
- Olive oil
- Salt
- Chile powder
- Golden beets, whole
- Kumquats, cut into thin slices and careful to remove any seeds
- Blood orange
- Pepper
Steps
- Heat oven to 375 degrees. Toss carrots with some olive oil, salt, and chile powder and lay out on a baking sheet.
- Put whole beets in a small pan and puncture with the tines of a fork so steam can release. I don’t like cooking with foil, but you could wrap with foil for a faster roast.
- Put the beets and carrots in the oven and roast until the beets are tender and the carrots are soft and starting to caramelize a bit. Depending on their size, they most likely will be finished at different times.
- While the beets are still hot but cool enough to handle, use a clean dishtowel to rub off their skins and slice into wedges and rounds.
- Arrange the carrots, beets, kumquats on a large plate and finish with some more olive oil (I like our olio nuevo for this since it has a bit more of a punch and really works well with citrus).
- Squeeze half a blood orange over top and finish with some salt and pepper. Other citrus would work well, but the blood orange color is great with the golden beets. Serve warm.
Olive Oil
Wonder Valley Olive Oil is a cook's best friend. This beautiful bottle of California extra virgin olive oil has a smooth, verdant flavor and elevates everyday cooking and eating. Well-suited to all kinds of cooking demands, but just as delicious simply mopped up by a crusty loaf of bread. This timeless superfood delivers a delicious dose of polyphenols, the powerful antioxidant associated with longevity of life. Hand-picked from the sunny groves in Northern California's Lake County and pressed within hours of harvest by a master miller.
$38
Meet Alison Carroll
Alison Carroll is the co-founder of Wonder Valley and lives between the high desert of Joshua Tree, California and a small island in Maine with her husband and partner, Jay. She has worked previously as the marketing director for the California Olive Oil Council and has apprenticed cooking in restaurants in Los Angeles, Barcelona and Philadelphia.
Explore More Recipes
Charred Cracker, Soft Scramble, Salsa Verde
By Marjory Sweet
This is an all-time favorite recipe. A giant crispy cracker charred briefly over a flame, topped with tender eggs, and slathered in green sauce. My version of eggs and toast.
Meyer Lemon Risotto
By Heidi Swanson
This hearty, lemon-brightened risotto is a welcome meal for cold days. While it’s not traditional, I like to add a bit of quinoa and walnuts to the mix for a bit of a nutritional boost. Pictured here with simply- grilled mushrooms and chives. The mushrooms were tossed with a splash of olive oil and smashed under a cast iron skillet on a hot grill pan until golden.
Garlicky Tomato Galette
By Spencre McGowan
This recipe combines tomatoes, herbs, garlic and oil for a delicious treat.
Citrus Cake with Strawberries and Cardamom Coconut Cream
By Alison Carroll
A pound-like GF cake with a ton of citrus zest and olive oil topped with vegan coconut whipped cream.
Spicy Scallop Wonton Crisp
By Sandy Ho
A juicy and refreshing bite fit for a personal snack or a party appetizer, featuring Wonder Valley Olive Oil, California citrus with a dash of fish sauce.
Smoky Grilled Eggplant with Feta and Mint
By Sheela Prakash
It took me a long time to realize the secret to better grilled eggplant is to reverse things a bit and season it after grilling. Marinating the sponge-like vegetable post-grill means it fully absorbs and locks in flavors, which here is a savory combination of olive oil, sherry vinegar, garlic, and smoked paprika. Finish things off with crumbled feta and torn fresh mint for the ultimate summer side.
