The hearty stock of Plowbreak Farm produce that I have had at arms reach all season long is finally beginning to dwindle. The CSA season ended a few weeks ago but I have managed to hang onto several pounds of carrots, potatoes and beets.
I wanted to prepare the carrots in such a way that would draw out their maximum earthy sweetness. I sliced them long and tossed them in just a bit of olive oil and salt and roasted them until they were tender and just beginning to brown in places. I served them warm over brown rice for some heartiness and dressed them with harissa and cold yogurt for some heat and temperature contrast. I finished the salad with some fresh parsley, which pairs perfectly with carrots (they’re in the same family!), and chopped, toasted pecans for some crunch.
This salad was fun to eat and even more fun to look at! This would make a great first course or side dish to any meal and certainly wouldn’t suffer from the addition of some spicy greens like arugula or mizuna.
Roasted Carrot Salad with Brown Rice, Yogurt, Harissa and Pecans
- 4-5 medium sized Plowbreak Farm carrots, sliced lengthwise in quarters
- 1/2 cup short grain brown rice
- 1 cup chicken stock
- 2-3 teaspoons good tart yogurt (I use Siggi’s)
- 2-3 teaspoons harissa
- 1/4 chopped toasted pecans
- small handful fresh parsley leaves
- 1 tablespoon butter
- 1 bay leaf
- olive oil, salt and pepper
Preheat the oven to 400 degrees.
To cook the brown rice, heat the tablespoon of butter and the bay leaf in a small pot over medium heat until melted and foamy. Add the rice to the pot and toast in the butter until beginning to smell nutty. Pour in the stock and bring to a boil. Stir once, lower to simmer, place the lid on the pot and cook for 45 minutes, until the liquid has absorbed. Fluff with a fork.
Toss the sliced carrots in enough olive oil to lightly coat them and season with salt. Spread out onto a baking sheet and roast in the oven for 15-20 minutes, until tender and just starting to brown.
To plate the salad, I spread some of the hot brown rice on the bottom of a plate and topped it with the still warm carrots. I dolloped the yogurt and harissa all around and topped with the parsley and pecans. Sprinkle with a bit of salt and enjoy!