Carrot and goat's cheese salad

Babiche Martens

The carrot is definitely the busy cook’s best friend. This quick and simple carrot salad is a prime example. The key is to caramelise the vegetables in the pan. A high heat will extract the sugar and add an intense flavour. Goat’s cheese works best in this salad, or you could use blue cheese or the milder feta. I love the taste of a little sea salt sprinkled in at the end.

Ingredients

1 cup	Beetroot, roasted, optional
1 serving	Olive oil
1 bunch	Baby carrot (Main)
1 Tbsp	Butter
2 Tbsp	Honey
80 g	Goat's cheese (Main)
1 bunch	Mint, to garnish

Directions

1. Peel and chop beetroot, drizzle with olive oil and roast approx 30-40 minutes.
2. Trim the excess green from the carrot. Peeling is optional. Boil carrots in salted water for 5 minutes or until cooked through.
3. In a frying pan melt the butter and honey. Toss the hot carrot in the mixture until well coated. Add beetroot. Season with salt and pepper.
4. Serve on a platter, crumble in the cheese and sprinkle with a little mint.

See more of Angela's carrot recipes

• Carrot and chickpea soup
• Carrot and cardamom buns