Roasted Roots Salad

It's been really hot here, and I couldn't bear turn the oven on, so I fired up the grill, charred some veggies, made a simple dressing and enjoyed the Sunday evening with friends. The house cooled down to 73 degrees last night, (that's good!) I imagine it wouldn't have been able to cool so much if I'd roasted the veggies in the oven...I hope you enjoy this recipe as much as I did!


Roasted Roots Salad (adapted from this recipe)


Dressing:
1/4 c EACH: fresh lemon juice, red wine vinegar
1/8 c mustard, I used spicy brown
1/2 T toasted, ground cumin (toast in a dry skillet over med. heat for a couple minutes)
scant 1/2 c olive oil
salt and pepper
Directions:
Combine all ingredients in mason jar and shake, can be made ahead of time. 


Roots:
8-10 carrots (approx.) - depending on size, peeled and chopped into large enough pieces so as to not fall through grill
5-7 beets (approx.) (follow directions for carrots)
2-3 T. canola oil


1/2 c feta cheese
1/2 c chopped Italian parsley


Directions:
steam beets and carrots for approx. 8-10 min, cook until still quite firm when poked with knife, you want to cook them about 1/2 way and finish on the grill


spread veggies on cookie sheet, sprinkle generously with s + p and canola oil 


spread veggies over med/hi coals, flip a couple times and cook until you have a nice char on them. remove from grill, place in bowl, dress to your liking with the dressing, sprinkle on cheese and parsley and enjoy!