Salads · Finnish

Carrot and Bean Salad

Name: Carrot and Bean Salad
Cook time: 60 min
Total time: 60 min
Yield: 6 servings
Cuisine: Finnish
Ingredients: 2 bag snack carrots 200 g each; 2 tbsp extra virgin olive oil; 1 garlic clove, minced; 1 tsp sugar; 0.5 tsp salt; 1 dl pearled barley; 1 l water; 1 tsp salt; 1 bag soybeans / edamame 250 g · frozen; 1 can red lentils in brine 380 g/230 g; 1 pot of fresh mint; 3 tbsp extra virgin olive oil; 3 tbsp lemon juice; 2 tsp grated lemon zest; 1 garlic clove, minced; 0.5 tsp salt; 0.5 tsp black pepper; 1 bag organic arugula 65 g; 1 dl salted peanuts; 1 tub vegan goat cheese-style spread (chavre) 150 g; 2 tbsp lemon juice

This hearty salad is not lacking in flavor and color. Toss it with the world's easiest vegan sauce that tastes just like goat cheese—you're guaranteed to fall in love with it.

Smarrig Kitchen1y

Machine-translated, original language: Suomi.

Cook 1 hTotal 1 hInspired by k-ruoka.fi

Method

1
Cut the carrots diagonally in half. Spread them onto a baking sheet lined with parchment paper. Toss the carrots with the olive oil, garlic, and seasonings.
2
Roast the carrots in a 225 °C oven for about 25 minutes. Let cool.
3
Boil the barley in salted water for about 20 minutes until tender. Drain in a sieve and rinse with cold water.
4
Boil the soybeans in a pot or microwave according to the package instructions and let them cool. Drain the lentils.
5
Add the soybeans and lentils to the barley. Finely chop the mint. Mix the olive oil, lemon juice, grated lemon zest, garlic, salt, and pepper in a bowl. Add the oil dressing and mint to the barley mixture and toss. (You can prep the carrots, salad base, and dressing ahead of time in the fridge and assemble the salad just before serving.)
6
Spread the arugula onto a serving platter. Top with the barley mixture and the roasted carrots. Sprinkle with salted peanuts.
7
Mix the lemon juice into the goat cheese spread. Serve the dressing alongside the salad.