Not sexy but tasty

Salad dressings are so much better homemade than store bought.

It’s a little bit of effort up front but once a dressing is made it will take your salad to a new level.

So much more enjoyable than the same old, same old.

Better yet, this dressing will keep in the fridge for up to 2 weeks!

It's not sexy but it's tasty!

Roasted carrot & cumin dressing: it’s not sexy but it’s tasty!

Roasted Carrot & Cumin Dressing

3-4 medium carrots
1 teaspoon olive oil
1/4 tsp ground cumin
pinch of salt
1/2 cups white wine vinegar
1/2 cup water
2 tablespoons orange juice
2 tablespoons olive oil
*Optional – 1 tsp whole cumin

Roast Carrots:

  1. heat up oven to 180 degrees Celsius
  2. Chop carrots into chunks no bigger than 1/2 inch
  3. Toss them together with the oil cumin, and salt
  4. Roast them in a small dish, covered, until carrots are tender, 30-40 minutes.

Make Dressing:

  1. Let the carrots cool a bit and then add 3 of them to a food processor with the rest of the ingredients
  2. Blend until smooth, approximately 3 minutes
  3. Taste and adjust as needed

I found I wanted a deeper carrot flavour and added the 4th carrot.

If you are a cumin lover, as I am, roast whole cumin seeds in a toaster oven or pan for 2 minutes or until they begin to smell fragrant.  You’ll have to watch closely because they will burn quickly!  After they have cooled toss them into the dressing.

Serve on a lovely salad full of greens and vegetables.

(Recipe adapted from Thug Kitchen)

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About the Author

Chakula Chick
Teacher extraordinaire by day, creator of good food by night. Join me as I cook my way through Tanzania with (mostly) local ingredients!