This beautiful dish is going to be leaving our menu this Thursday! However, we love it so much, we are just not ready to say goodbye forever. So, here's the lowdown on how to make one of our favorites. Thanks for sharing, Dustin!

Roasted Beet and Grilled Carrot Salad

Serves 4


1/2 lb mixed beets

1/2 lb rainbow carrots, peeled

1/4 c parsley leaf

1/4 c pistachios, toasted, shelled

1/4 c sheep's milk feta


1 T sherry vinegar

3 T olive oil

3 garlic cloves, minced

Heat oven to 350°F. Toss beets with canola oil and season with salt. Cover and bake until fork tender, 1-2 hrs. While still warm, use a towel to peel beets. Cut into bite sized wedges and cool. Meanwhile, blanch carrots in boiling salted water until just done. Lightly oil and char on a grill. Cut into bite sized pieces and cool.

Prepare vinaigrette. Caramelize garlic in 3 T of olive oil and cool. Combine the vinegar and oil in a jar with the garlic, season, and shake until combined. Adjust acid to preference. Toss beets, carrots and parsley with dressing.

Serve cooled mixed beets and carrots on room temp chickpea purée; top with pistachios and feta. 

Chickpea purée:

1 # dry chickpeas, sorted and rinsed

8 C water

¼ t baking soda

3 cloves garlic, minced

2 t kosher salt

2 oz lemon juice, fresh squeezed

1/3 c tahini

¼ c brown butter

1 t cumin, toasted and ground