Roasted Carrot and White Bean Salad with Apricot-Harissa Recipe
A vibrant and flavorful Roasted Carrot and White Bean Salad featuring multicolored carrots roasted to perfection and tossed with creamy white beans. Enhanced with a zesty apricot-harissa dressing, the salad is garnished with crunchy pistachios and fresh herbs, making it a perfect warm side or light main dish. Optional creamy dollops of Greek yogurt, labneh, or whipped feta add a luscious finish.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Vegetables
- 1 lb. multicolored carrots, thinly sliced at a diagonal
- 2 medium shallots, quartered
Dressing
- 4 Tbsp. extra-virgin olive oil, divided
- 1 tsp. ground cumin
- 1/2 tsp. kosher salt
- 1 Tbsp. harissa (such as Mina brand)
- 1 Tbsp. apricot preserves
- 2 Tbsp. fresh lemon juice
- 1 tsp. minced fresh garlic
Other Ingredients
- 1 (15-oz.) can small white beans, such as Great Northern or navy beans
- 1/4 cup roasted, salted pistachios, roughly chopped
- 1/4 cup tender herbs (such as fresh parsley or dill), torn (or carrot greens if attached)
Optional for Serving
- 1/2 cup plain full-fat Greek yogurt, labneh, or whipped feta
Instructions
- Preheat and roast vegetables: Preheat your oven to 400°F (204°C). Toss the sliced carrots and quartered shallots with 2 tablespoons of olive oil, ground cumin, and kosher salt until evenly coated. Spread them out on a large baking sheet in a single layer. Roast for about 30 minutes, tossing once halfway through, until the carrots are tender and slightly caramelized.
- Prepare the dressing: While the vegetables roast, whisk together the remaining 2 tablespoons of olive oil, harissa, apricot preserves, lemon juice, and minced garlic in a bowl to create a vibrant and spicy-sweet dressing.
- Combine beans and vegetables: Drain and rinse the white beans. Add the beans and half of the prepared dressing to the roasting pan with the carrots and shallots. Gently toss everything to coat well, then return the pan to the oven for an additional 5 minutes to warm through and meld the flavors.
- Assemble and serve: If using, spread the Greek yogurt, labneh, or whipped feta evenly on a serving platter to create a creamy base. Spoon the warm carrot and white bean mixture over it. Drizzle the remaining dressing on top, then garnish with the chopped pistachios and fresh herbs. Add a pinch of salt if desired, and serve immediately while warm.
Notes
- For whipped feta: blend feta cheese with a little olive oil and yogurt until smooth for a creamy spread. This adds richness and pairs beautifully with the salad.
- Greek yogurt or a drizzle of tahini are excellent substitutes if you prefer a lighter or dairy-free option for serving.
- Using carrot greens as herbs adds a lovely fresh flavor and reduces waste.
- This salad is best enjoyed warm but can also be served at room temperature.
