Carrot And Feta Salad With Mint Recipes

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CARROT, DATE AND FETA SALAD



Carrot, Date and Feta Salad image

Packed with antioxidants, carrots add crunch and natural sweetness to this dish. Low in calories and fat, this salad gets better as it sits and it doubles as a crunchy, fresh topper for a turkey sandwich.

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

3 medium carrots
2 tablespoons roughly chopped fresh cilantro
1 1/2 tablespoons extra-virgin olive oil
2 teaspoons honey
Kosher salt
Juice of 1 lime
1/4 cup crumbled feta cheese
2 tablespoons chopped toasted almonds
2 tablespoons finely chopped dates

Steps:

  • Thinly slice the carrots into ribbons using a vegetable peeler or mandolin, including any remaining "stubs" of carrot. Soak in ice water until the ribbons firm up and curl, about 15 minutes. Drain and pat dry.
  • Whisk together the cilantro, olive oil, honey, 1/2 teaspoon salt and the lime juice in a medium bowl. Add the carrots along with the feta cheese, almonds and dates, and toss until evenly combined. Serve immediately, or let the salad marinate a bit before serving.

ROASTED CARROT, FETA AND MINT SALAD



Roasted Carrot, Feta and Mint Salad image

Toss sweet roasted carrots in a light cumin, smoked paprika, and mustard dressing. Sprinkle Feta, black olives and shredded mint leaves over top - and enjoy. For simplicity at mealtime, the salad can be assembled two or three hours ahead -

Provided by Chef mariajane

Categories     < 60 Mins

Time 35m

Yield 6 serving(s)

Number Of Ingredients 13

1 (600 g) bag Europe's Best Carrots A La Parisienne, frozen
2 tablespoons olive oil
3/4 teaspoon salt
1/4 teaspoon pepper
2 garlic cloves, minced
3 tablespoons rice vinegar or 3 tablespoons white vinegar
1 tablespoon olive oil
1 teaspoon honey or 1 teaspoon grainy mustard
1/2 teaspoon cumin
1/4 teaspoon smoked paprika or 1/4 teaspoon sweet paprika
1 cup crumbled feta cheese
1/3 cup pitted black olives, halved
1/4 cup shredded mint leaf

Steps:

  • In an 8-inch baking dish, toss Europe's Best Carrots A La Parisienne with olive oil, salt and pepper. Roast in a preheated 425F oven for 30-35 minutes or until tender. Turn into a shallow serving dish and cool to room temperature.
  • For the Dressing, in a small bowl, combine garlic, vinegar, oil, mustard, cumin and paprika. Pour over carrots and toss to combine. Sprinkle feta, olives, and mint over carrots.
  • TIPS: Roasted carrots can also be served as a hot dish.

CARROT AND FETA SALAD WITH MINT



Carrot and Feta Salad with Mint image

Time 23m

Yield 8 servings

Number Of Ingredients 11

1/4 cup extra virgin olive oil
2 Tbsp. fresh lemon juice
1 Tbsp. honey
1 large garlic clove, minced
1 tsp. ground cumin
1/2 tsp. paprika
Salt and freshly ground black pepper to taste
2 lb. carrots, peeled and cut into 3" long, 1/4" wide sticks
150 grams feta cheese, coarsely crumbled
1/3 cup finely diced red onion
1/3 cup coarsely chopped fresh mint

Steps:

  • Make salad dressing by combining the first 7 ingredients in medium to large bowl. Place the carrots in a pot and cover with cold water. Gently boil carrots and until just tender, but still firmly holding their shape, about 2 to 3 minutes. Drain carrots well, cool in ice-cold water, and then drain well again. Add the carrots to the salad dressing, along with the feta, onion and mint. Toss all to combine and serve. Recipe Options: This salad can be readied partially in advance. To do so, make the dressing, and cook and cool the carrots, and keep them separately refrigerated until ready to toss to them together with the feta, onion and mint. To vary this salad, instead of mint, try another fresh herb, such as basil or oregano, or use a mix of fresh herbs. Make miniature (baby) carrot and feta salad with mint by replacing the 2 lbs. of carrots with 2 lbs. of miniature carrots. Boil the carrots whole until just tender, and then cool and toss them into the salad as described for the regular carrots in the recipe.

MINTY CARROT, PISTACHIO & FETA SALAD



Minty carrot, pistachio & feta salad image

A vegetarian side salad with cumin-roasted carrots, chickpeas, mint, nuts, spinach and salty cheese - great with Moroccan food

Provided by Cassie Best

Categories     Dinner, Side dish

Time 50m

Number Of Ingredients 10

2 tbsp olive oil , plus a little extra for drizzling
500g carrot , halved and cut into chunks
400g can chickpea , drained and rinsed
2 tsp ground cumin
juice ½ lemon
1 tbsp clear honey
small bunch mint , chopped
2 big handfuls spinach
100g bag shelled pistachio , roughly chopped
200g pack feta cheese , crumbled

Steps:

  • Heat oven to 200C/180C fan/gas 6. Tip 1 tbsp of the oil, the carrots, chickpeas and cumin onto a baking tray, season and toss to coat. Roast for 30 mins or until the carrots are tender.
  • Mix together the lemon juice, honey and remaining oil, then pour all over the roasted carrots and chickpeas. Leave to cool. You can chill the salad at this stage, for up to 1 day; just bring it out of the fridge 1 hr before serving.
  • Mix through the mint, spinach leaves and pistachios, and check the seasoning. Scatter the feta over and drizzle with a little extra oil.

Nutrition Facts : Calories 307 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 12 grams protein, Sodium 1.6 milligram of sodium

SMASHED CARROTS WITH FETA AND MINT



Smashed Carrots With Feta and Mint image

For a zesty side dish of carrots, employ the sharp, salty flavor of feta cheese and lots of chopped fresh mint. This is more rustic than a smooth purée, with noticeable texture and bright colors. You can cook and mash the carrots in advance, then reheat, adding the toppings at the last minute.

Provided by David Tanis

Categories     vegetables, side dish

Time 25m

Yield 6 servings

Number Of Ingredients 7

3 tablespoons extra-virgin olive oil
2 pounds large carrots, peeled and cut into 1-inch chunks
Salt and pepper
2 cloves garlic, minced
6 ounces feta cheese, crumbled
2 tablespoons freshly chopped mint leaves
Pinch of crushed red pepper (optional)

Steps:

  • In a large, heavy pot with a lid, warm olive oil over medium-high heat until hot but not smoking. Add carrots and stir to coat. Season generously with salt and pepper.
  • Add garlic, stir, and let sizzle just until golden; do not let it brown. Then add 1 cup water and cover pot.
  • Reduce heat to low, and simmer until tender, about 10 minutes. Remove lid, and turn heat to high. Simmer until most of the liquid has evaporated.
  • With a potato masher, crush carrots roughly, right in the pot, leaving mixture a bit chunky. Set aside until ready to serve.
  • To serve, reheat carrots over low heat. Fold most of the feta and mint into the hot carrot mixture, reserving enough for garnish. Transfer to a serving dish. Sprinkle with crushed red pepper, if using. Top with remaining feta and mint.

Nutrition Facts : @context http, Calories 200, UnsaturatedFat 7 grams, Carbohydrate 16 grams, Fat 13 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 441 milligrams, Sugar 8 grams

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