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Roasted Rainbow Carrot Salad with goat cheese and balsamic coffee glaze.

Another Thursday already!? Wow! Hope you're having a great week and enjoying this sunshine Ohio has been showing us. We're trying to be patient with spring, but seeing those beautiful rainbow carrots this week has us craving all sorts of bright colors on our plates! This week, we are really excited to partner with our friends, Mocina Coffee. As a local company, we love to share our favorite local companies, too! Mocina is based out of Cleveland, OH, working with fair trade coffee farmers in Guatemala. We're using their rich coffee to make a balsamic drizzle for our roasted carrots! It's going to be your new favorite topping, perfect over roasted veggies, caprese salad, or tossing into a vinaigrette! Make a pot and save a cup for this recipe!

You can find out more information about Mocina here, and they've created a discount code for all of our customers "perfect20" for 20% off your entire order!

So about these carrots, if you're wondering how the taste is, I find them to be sweeter than your average orange guy, and if you think the colors are fantastic raw, wait until you see them roasted! Pair them with this sweet balsamic drizzle, tart goat cheese, and buttery toasted pecans and we think you'll have a new favorite salad! Let's dig in! Roasted Rainbow Carrot Salad serves 4 Ingredients 1 bundle Perfectly Imperfect rainbow carrots

1/2 cup Mocina Coffee, brewed 1/2 cup balsamic vinegar 1/4 cup goat cheese 1/4 cup toasted pecans 1 tsp olive oil fresh herbs to garnish salt & pepper

Directions 1. Preheat oven to 425 & line a baking sheet with parchment paper. Wash & trim carrots. Cut into 2-3 inch sized chunks and toss in olive oil, salt and pepper. 2. Roast carrots for 30 minutes, until they're tender. While carrots are roasting, combine coffee & balsamic vinegar in a small sauce pan. Bring to a boil, and reduce heat to medium-low, a simmer. Reduce liquids by half, until sauce is a thicker glaze. This takes about 15-20 minutes. Keep an eye on it! Once it's done, let it cool - it'll get thicker as it cools. 3. Once carrots are roasted and glaze is cool, add carrots to a large serving platter. Drizzle with coffee balsamic glaze, add crumbled goat cheese, toasted pecans and fresh herbs. Serve with baked fish or chicken, or add to a bowl of quinoa and greens for a full-bodied salad. The glaze will keep in the fridge for about two weeks!

We hope you love this recipe, and hope you'll share it at your dinner table! We love to see what creations you come up with each week, so be sure to tag us on social, @perfectlyimperfectproduce, so we can share your foodie photos! Thanks for another great week!


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