I wanted to make a simple salad of roasted vegetables that would be great to accompany any meat or be eaten on its own. I don’t use leek enough as a main ingredient and it is such a nice vegetable. Roasting the leeks makes them silky and tender. Once they are roasted and you separate all the layers, they look almost like pasta. I decided to add rainbow carrots to make the salad pop and add a different texture. I made the gorgonzola dressing with Greek yogurt to make it a bit lighter. This recipe serves 4.
8 medium carrots (I used purple & yellow)
5 medium leeks (not the hard green parts)
4 tablespoons of olive oil
Handful of pumpkin seeds, pine nuts or any other nuts/seeds that you may like
For the Dressing:
100gr of Gorgonzola
150gr of Greek yogurt
Juice of ½ a lime
½ teaspoon of mustard
Peel and slice the carrots lengthwise. Line a baking tray with aluminum foil. Place the carrots on the prepared baking tray, drizzle 2 tablespoons of olive oil and add some salt.
Slice the leeks in half lengthwise. Clean them. Line a baking tray with aluminum foil. Arrange the leeks in a single layer. Drizzle 2 tablespoons of olive oil and add some salt. Cover the tray with aluminum foil. Seal it.
Roast the carrots and leeks in an 180C/350F oven for 30 minutes.
To make the dressing, just place all of the ingredients in a blender. Blend until smooth.
To serve the salad, first separate the layers of the leeks and arrange them on each plate. Add some of the carrots. Drizzle some of the dressing and finish with the seeds/nuts.