Salad

Roasted Celery and Carrot Salad

Name: Roasted Celery and Carrot Salad
Total time: 45 min
Yield: 4 servings
Ingredients: 1 piece celery; 1 piece carrot; 1 piece dry onion; 1 clove garlic; 0.5 piece lemon juice; 1 teaspoon sumac; 1 dessert spoon tahini; 3 tablespoon olive oil; 2 tablespoon sesame seeds; 0.5 cup walnuts; 0.25 bunch parsley; 2 tablespoon pomegranate seeds; 2 sprig fresh mint; 1 teaspoon salt

Duration

45 min

Servings

For 4 People

Difficulty

medium

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Ingredients

Servings:

1 piece celery
1 piece carrot
1 piece dry onion
1 clove garlic
0.5 piece lemon juice
1 teaspoon sumac
1 dessert spoon tahini
3 tablespoon olive oil
2 tablespoon sesame seeds
0.5 cup walnuts
0.3 bunch parsley
2 tablespoon pomegranate seeds
2 sprig fresh mint
1 teaspoon salt

Step-by-Step Preparation

Speed:1x

Preheat the oven to 190 degrees and wait for it to heat up. While the oven is heating, peel the celery root and carrots and chop them into equal cubes of approximately 1-2 centimeters.

Place the chopped vegetables on a baking tray. Drizzle 1 tablespoon of olive oil and a pinch of salt over them and mix. Bake for approximately 30 minutes until the vegetables soften and lightly brown.

Meanwhile, slice the dry onion into half-moons. Add 1 tablespoon of olive oil to a pan and sauté the onions until they become translucent. Then, add the sesame seeds and coarsely crushed walnuts to the pan and sauté for another 2-3 minutes until fragrant, then remove from the heat.

In a small bowl, prepare your sauce by whisking together the crushed garlic, 1 tablespoon of olive oil, lemon juice, sumac, salt, and tahini until it reaches a smooth consistency.

Transfer the hot vegetables from the oven and the sautéed onion mixture from the pan into a deep mixing bowl. Pour the prepared tahini sauce over them and mix gently.

Let the salad sit until it reaches room temperature. After it cools down, add the finely chopped parsley. Serve the salad on a serving plate, garnished with pomegranate seeds and fresh mint leaves.

Chef's Tips

Ensure the cubes are the same size for the vegetables to cook evenly in the oven.
Tahini balances the flavor of the salad and provides a perfect texture harmony with the vegetables.
To prevent the celery from darkening, you can soak it in lightly lemon water immediately after chopping or put it quickly into the oven.

Alternative & Optional Ingredients

You can use roasted hazelnuts in the same proportion instead of walnuts.
You can add a different aroma by using finely chopped dill instead of parsley.

Gourmet Recommendations

You can give it a shine by drizzling a very small amount of cold-pressed extra virgin olive oil over it before serving.
If you wish, you can add a different depth by adding 1/2 teaspoon of ginger powder to the salad.

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Nutrition Facts

Per Serving

Calories215 kcal

Protein4 g

Carbohydrates12 g

Fat17 g

Fiber 4 g

Sugar 5 g

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Salad

Roasted Celery and Carrot Salad

Duration

45 min

Servings

For 4 People

Difficulty

medium

Save on Pinterest Share on WhatsApp