Roasted Carrot and Beet Salad with Feta

Name: Roasted Carrot and Beet Salad with Feta
Yield: 6 Servings
Ingredients: 1 teaspoon cumin seeds; 2 teaspoons fresh lemon juice; 2 teaspoons Sherry vinegar; 1 teaspoon Dijon mustard; 1/2 cup plus 3 tsp. 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 oz.)

By Hugh Acheson of Empire State South in Atlanta GA

October 17, 2011

Recipe notes