Roasted Carrot, Sweet Potato and Quinoa Salad

I kind of love these purple carrots. In general, any vegetable or fruit that displays a vibrant color, other than what it traditionally comes in, gives me excitement.

OLYMPUS DIGITAL CAMERA

I just peeled and sliced these babies, along with some sweet potatoes, really thin, tossed them with olive oil, salt and pepper, and threw them in a 400 degree oven.

OLYMPUS DIGITAL CAMERA

And this is what they looked like after the roasting:

OLYMPUS DIGITAL CAMERA

They made a totally fabulous salad with some greens, quinoa, pumpkin seeds and goat cheese.

OLYMPUS DIGITAL CAMERA

And I topped it with this lemon rosemary vinaigrette. Just lemon juice, olive oil and rosemary, also from my CSA.

OLYMPUS DIGITAL CAMERA

Warning: the carrots do stain stuff. Like my hand. Honestly, this is way more stainage than I have ever experienced with beets, which are notorious for stainage. Not that I mind, really. It’s fun to turn yourself purple and pretend to be a carrot.

OLYMPUS DIGITAL CAMERA

*Check it out! This post has been entered into What’s In The Box recipe link party at In Her Chucks!

Advertisements

4 responses to “Roasted Carrot, Sweet Potato and Quinoa Salad

  1. Pingback: What’s in the Box? #63 | In Her Chucks·

    • Thanks! They were done in about 20-30 minutes. The carrots took a little longer than the sweet potatoes, so I just kept kind of checking on them. 🙂

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s