Go to content
A standing composition of yellow carrots placed on a brown table. The background is light brown.

© Suzan Gabrijan

  • Čas:

    0:30 h

  • Number of portions:


  • Author:

Roasted carrots serve as the aromatic base of this salad, which can be a vegetarian main dish or a warm appetizer. Additionally, roasted carrots work well as a side dish to roast pork or veal.


  • 500 g Ljubljana yellow carrots
  • 1 tablespoon local honey
  • 1 tablespoon apple cider vinegar
  • Salt and pepper
  • Pinch of cumin
  • Olive oil
  • 1 handful mixed greens (young spinach, lamb's lettuce, radicchio...)
  • 100 g young goat cheese
  • 1 handful walnut kernels


Preheat the oven to 200 degrees Celsius (390 degrees Fahrenheit).

Scrub the carrots and slice them lengthwise into quarters. Place them on a baking tray, drizzle with olive oil, season with salt, pepper, and cumin, and toss to coat. Bake for 20 minutes until slightly softened, then remove from the oven, drizzle with honey and apple cider vinegar, flip and toss, and bake for an additional 15 minutes.

Toast the walnuts in a dry pan until fragrant, then roughly chop them.

Wash the greens gently, pat them dry, and lightly dress them with olive oil. Arrange the roasted carrots over the greens and drizzle everything thoroughly with the juices from the baking tray.

Crumble goat cheese on top and sprinkle with chopped walnuts.