Roasted Carrot and Beet Salad with Feta Recipe | Epicurious

Name: Roasted Carrot and Beet Salad with Feta Recipe | Epicurious
Ingredients: 1 teaspoon cumin seeds; 2 teaspoons fresh lemon juice; 2 teaspoons Sherry vinegar; 1 teaspoon Dijon mustard; 1/2 cup plus 3 teaspoons extra-virgin olive oil, divided; 1 tablespoon finely chopped fresh mint; Kosher salt and freshly ground black pepper; 1 pound baby carrots with 1/2" of tops attached, peeled; 6 small (1 1/2" diameter) red beets, scrubbed, trimmed leaving 2" of stem attached; 3/4 cup (lightly packed) flat-leaf parsley leaves, divided; 1/2 cup crumbled feta (about 4 ounces)

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The inspiration for this salad came to chef Hugh Acheson as he spoke to a friend who'd eaten at the Spotted Pig in New York City. "He'd had a salad and was telling me all the components," says...

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Ingredients

1 teaspoon cumin seeds
2 teaspoons fresh lemon juice
2 teaspoons Sherry vinegar
1 teaspoon Dijon mustard
1/2 cup plus 3 teaspoons extra-virgin olive oil, divided
1 tablespoon finely chopped fresh mint
Kosher salt and freshly ground black pepper
1 pound baby carrots with 1/2" of tops attached, peeled
6 small (1 1/2" diameter) red beets, scrubbed, trimmed leaving 2" of stem attached
3/4 cup (lightly packed) flat-leaf parsley leaves, divided
1/2 cup crumbled feta (about 4 ounces)