Multicolored carrots with fresh goat cheese

Roasted Carrots


For 4 people

  • 400g orange, yellow and purple carrots
  • 1 small Chioggia beet
  • 100 g of fresh goat cheese (Petit Billy type)
  • 1/2 pomegranate
  • 2 tbsp. hazelnuts
  • 2 tbsp. tablespoon olive oil
  • Salt


  • Preparation: 20 mn
  • Cooking: 23 mn

Preparation of the recipe

Step 1

Rinse the carrots under cold water. Dry them. Cut the tops, keep them for decoration. Peel the carrots. Immerse them for 15 minutes in a saucepan of salted boiling water. Drain.

2nd step

Heat the oil in a sauté pan, add the carrots, fry for 5 min on all sides.

Step 3

Wash, peel, cut the Chioggia beet into thin slices.

Step 4

Cut the 1/2 pomegranate in half. Tap on it to clear the arils.

Step 5

Fry the hazelnuts for 2 to 3 min dry.

Step 6

Crumble the fresh goat cheese.

Step 7

Arrange the carrots in a dish. Add the beet slices, pomegranate arils, hazelnuts, goat cheese crumbs. Decorate with carrot tops. Salt. Serve lukewarm.


Add a little thyme to this salad. This herb helps fight digestive inflammation.

Health Info

  • Cooked carrot relieves stomach pain thanks to minerals and vitamin A, which healing the stomach and intestines.
  • 161 KCAL

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