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Roasted Carrot and Beet Salad with Feta


Roasted Carrot and Beet Salad with Feta Recipe

Ingredients:
  • 1 teaspoon cumin seeds
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons Sherry vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 cup plus 3 teaspoons 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 ounces)
Directions:
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