Roasted Beet and Carrot Salad with Cumin and Pistachios

We dress the vegetables in our roasted beet and carrot salad while they’re still warm so they can absorb maximum flavor.

SERVES 4 to 6 VEG
WHY THIS RECIPE WORKS Beets and carrots are a winning combination here, and roasting them brings out their earthy sweetness. To turn them into a salad, we tossed them with an equally earthy vinaigrette while they were still hot, which allowed them to absorb maximum flavor. Cumin added warmth to the dressing, honey contributed a touch of sweetness, and shallot gave it a subtle, oniony bite. Pistachios lent nice color and crunch. Adding lemon zest and chopped parsley just before serving resulted in a bright, well-balanced salad. Wrapping the beets in foil allowed them to cook gently, without missing out on the distinct, concentrated flavor of roasting. Steaming them in foil and then slicing the beets also helped to minimize “bleeding” of any liquid. You can use either golden or red beets (or a mix of both) in this recipe. To ensure even cooking, use beets that are of similar size—roughly 2 to 3 inches in diameter. If your beets are larger, the cooking time will be longer.

1 pound beets, trimmed
1 pound carrots, peeled and sliced on bias ¼ inch thick
2½ tablespoons extra-virgin olive oil
Salt and pepper
1 tablespoon grated lemon zest plus 3 tablespoons juice
1 small shallot, minced
1 teaspoon honey
½ teaspoon ground cumin
½ cup shelled pistachios, toasted and chopped
2 tablespoons minced fresh parsley

1. Adjust oven racks to middle and lowest positions. Place rimmed baking sheet on lower rack and heat oven to 450 degrees.
2. Wrap beets individually in aluminum foil and place in second rimmed baking sheet. Toss carrots with 1 tablespoon oil, ½ teaspoon salt, and ½ teaspoon pepper.
3. Working quickly, arrange carrots in single layer in hot baking sheet and place baking sheet with beets on middle rack. Roast until carrots are tender and well browned on 1 side, 20 to 25 minutes, and skewer inserted into center of beets meets little resistance (you will need to unwrap beets to test them), 35 to 45 minutes.
4. Carefully open foil packets and let beets sit until cool enough to handle. Carefully rub off beet skins using paper towel. Slice beets into ½-inch-thick wedges, and, if large, cut in half crosswise.
5. Whisk lemon juice, shallot, honey, cumin, ¼ teaspoon salt, and ⅛ teaspoon pepper together in large bowl. Whisking constantly, slowly drizzle in remaining 1½ tablespoons oil. Add beets and carrots, toss to coat, and let cool to room temperature, about 20 minutes.
6. Add pistachios, parsley, and lemon zest to bowl with beets and carrots and toss to coat. Season with salt and pepper to taste. Serve.

Fava Bean and Radish Salad
SERVES 4 to 6 FAST VEG
WHY THIS RECIPE WORKS A highlight of farmers’ markets every spring, fava beans are a wonderful fuzzy green pod bean not to be passed by. These Italian-named earthy beans are favored throughout the Mediterranean and date back to ancient times. Since it takes some time to prepare fresh favas, we wanted to use them in a vibrant, interesting salad that would be worth the effort. We added thin half-moons of peppery radishes to provide a nice crunchy bite as well as flecks of color to our salad. Fresh pea shoots supplied another layer of texture and a bit of natural sweetness. Basil and a lemony vinaigrette were the final additions to this light and flavorful salad that celebrates springtime in every bite. The beans inside their tough outer pod are covered with a waxy translucent sheath that should be removed after shelling (although edible, the sheath can be fibrous—and sometimes bitter—unless from a very young bean). Once the sheath is peeled off, the beans are ready to be enjoyed. While we preferred the brighter flavor of fresh beans, 1 pound (3 cups) of frozen fava beans may be substituted.

3 pounds fava beans, shelled (3 cups)
3 tablespoons lemon juice
2 garlic cloves, minced
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon ground coriander
¼ cup extra-virgin olive oil
10 radishes, trimmed, halved, and sliced thin
1½ ounces (1½ cups) pea shoots
¼ cup chopped fresh basil

1. Bring 4 quarts water to boil in large pot over high heat. Meanwhile, fill large bowl halfway with ice and water. Add fava beans to boiling water and cook for 1 minute. Drain fava beans, transfer to ice water, and let sit until chilled, about 2 minutes. Transfer fava beans to triple layer of paper towels and dry well. Using paring knife, make small cut along edge of each bean through waxy sheath, then gently squeeze sheath to release bean; discard sheath.
2. Whisk lemon juice, garlic, salt, pepper, and coriander together in large bowl. Whisking constantly, slowly drizzle in oil. Add fava beans, radishes, pea shoots, and basil and gently toss to coat. Serve immediately.
Preparing Fresh Fava Beans