Like this carrot, white bean, and feta salad, which has been a favorite for me this summer. It’s a recipe that I’d had bookmarked since before I started blogging, and when I finally got around to trying it at the beginning of the summer, I thought it was just OK. Warm, filling, tasty, but missing something. Then, the next day when I was rummaging around for lunch, I reheated it until it was piping hot and added feta cheese, and was totally sold, and I’ve made at 4 or 5 times since then. It’s also exceedingly easy, so easy that I can throw the carrots on the stove and leave them to caramelize while I get ready for work, then come back 10 minutes later, toss them with the rest of the ingredients, and be ready to go. Sweet-tox, commence.
Caramelized Carrot, Cannelini Bean, and Feta Salad
Makes 2 servings.
- 3 TBS olive oil
- 5-6 large carrots
- 1 can cannelini beans, rinsed well
- 2 TBS chopped fresh dill, optional
- crumbled feta cheese, to taste
- 1 TBS lemon juice
- 2 shallots, thinly sliced
- sea salt, to taste
- 2 TBS brown sugar
- Heat 1 TBS of the oil in a large pan over medium-high heat. Peel carrots and cut thinly on the bias, then add to pan in a single layer. Let cook about 5 minutes, then stir/flip, and continue cooking until carrots are caramelized all over. If using, add chopped dill about 8 minutes after starting the carrots. If serving salad immediately, turn down heat to low and let pan cool off slightly then add the beans and heat through – adding beans to the sizzling pan will make a huge mess. If reheating later, just add the rinsed beans to a large bowl and add the hot carrots to the beans.
- In a small bowl, whisk the remaining 2 TBS olive oil with the lemon juice and sea salt, and add sliced shallots. Let sit 5 minutes, then toss with salad. Stir in the brown sugar, and serve hot (not just warm!), sprinkled with crumbled feta cheese.