Tastes as good as it looks!

Roasted Roots with Feta
Serves 4

1 teaspoon salt
1 lb. slim or baby carrots, ½ inch of green top left on
1 lb. baby beets, cleaned
¼ lb. feta
1 tablespoon olive oil
½ cup cumin vinaigrette (recipe follows)

Preheat oven to 450°F.

Bring a large pot of water to a vigorous boil, add ½ teaspoon of salt and then the carrots. Blanch for 1 minute, remove carrots and plunge into a bowl of icy cold water to stop the cooking. Once cool, remove and set aside.

Place the beets in a large pot of cold water. Bring to a boil, add the remaining ½ teaspoon of salt, and simmer until the beets are tender, 30-45 minutes. Strain the beets and peel them using paper towels to rub off the skin.

Toss the carrots with ½ tablespoon of olive oil and place them on half of a rimmed baking sheet. Toss the beets with the remaining olive oil and place on the other half of the baking sheet. Roast for 15 minutes, or until carrots and beets brown in some spots.

Remove the beets and carrots from the oven. Lay them on a plate and drizzle with cumin vinaigrette and sprinkle with feta.

Cumin Vinaigrette
Makes ¾ cup

1 teaspoon Dijon mustard
½ cup extra-virgin olive oil
1 teaspoon freshly squeezed lemon juice
2 teaspoons sherry vinegar
1 teaspoon cumin
1 tablespoons freshly chopped mint
Salt and fresh ground black pepper

Place mustard in a bowl and whisk in the olive oil, then lemon juice and the sherry vinegar. Add the cumin and the mint. Season with salt and pepper to taste. The vinaigrette will last for a week in the fridge.