Sunday Salads- Roasted Carrots and Beets with Cumin Spiked Yoghurt

I always find this time of year a bit tricky. I always try to eat locally, but I get so sick of cabbage and root veggies. And spring- actually, it’s technically summer now isn’t it!- and I really want to eat green things, but man it’s a slow Spring there is nothing in my local markets. It’s killing me a little bit.

So here is a simple salad of roasted veggies, with some cumin laced yoghurt. My apartment is weirdly cold, so it was actually wonderful to have the oven on to make this, but this would also be terrific with grilled veg- and faster to put together!

1 bunch Heirloom Carrots

1 bunch Baby Beets

1/2 cup Yoghurt

1 tsp Cumin

2 tbsp Lemon Juice.


Extra Virgin Olive Oil

Preheat the oven to 375F

Cut off the bases of all the beets, wrap them in tinfoil and put them in the oven.

Peel the carrots, if they are large, if they are thin, just scrub them

After 30 minutes, toss the carrots with a good glug of olive oil, salt and pepper.

Put the carrots onto a parchment lined cookie sheet, bake for 20 minutes.

Meanwhile mix together the cumin, yoghurt, lemon, and season with salt and pepper.

Remove the beets from the oven, remove them from the tin foil and carefully peel them- the skin should just slide off.

Toss them with the carrots.

Smear the yoghurt on the plate, and arrange the veggies on top.

Sunday Salad- Raw Winter Veg Salad with Horseradish

Oh man, I just love the winters farmers market. I’m completely surprised every time I go by how much is still available, despite the weather. Now, that’s not to say that I live in a place that gets a proper Canadian winter, it rarely, if ever, snows here, but it gets cold enough that I certainly have no burning desire to go outside. But things are still growing, and the cold is preserving the apples and pears, and and I can still buy slews of kinds of root veggies. 

And there is a certain energy at the farmers market too, and it doesn’t fade away with the sun, there are still kids everywhere, and people laughing, and having samples of the greatest Asian pears, or the new kind of smoked cheddar.  There’s a sense of adventure when you go to the farmers market, but maybe that’s just because it’s nearly always pouring rain. It makes you feel a little hard core. 

This is a salad made with only very pretty winter veg, and served very simply. The sort of salad that takes 5 minutes to put together, but gives you that crispness that I crave from raw vegetables. The kind I always think I have to forfeight during the cold months, before I remember that with the help from a mandolin to slice them very thin, the texture can take me right back to the days of warmth and sunshine. 

5 small Beets, of any kind

1/2 head Fennel

3 small Carrots, of any kind

3 tbsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Finely chopped Parsley

1 tsp-1 tbsp Horseradish- fresh of from a jar

Salt and Pepper

Peel the carrots, or if they’re very small just wipe them down with a damp cloth. Cut them into thin thin slices, either by hand of with a mandolin. 

Slice the fennel the same way. 

Peel the beets, and then slice very thinly too, this is definitely easier with a mandolin. 

In the bottom of a medium sized bowl mix together the lemon, dijon, olive oil, and the horseradish. Mix in a bit and see how it tastes. If you can find fresh horseradish you won’t need as much, if your  using the jarred kind and it’s a new jar, you won’t need much more. If it’s been sitting in your fridge for a long time you might need quite a bit. 

Add in the vegetables and the parsley and mix it all together. 

Carrot Pancakes with Cream Cheese Icing

A few years back when I was running the kitchen of a small brunch restaurant my sister sent me a recipe for carrot pancakes. Basically you add grated carrots, cinnamon and walnuts to your basic buttermilk pancake recipe and dollop cream cheese icing on top. I am a big fan of nearly anything with cream cheese icing on top, and I am wild about most things that teeter the line between dessert and breakfast. But the restaurant had 6 burners and a flat-top griddle that could barely support making french toast, much less adding pancakes to the mix, so I put the idea into the massive index of things I plan on making one day but mostly I forgot about it.

But this weekend I made a carrot cake and much to much cream cheese icing. I did however, have plans for a girlfriend to come by for brunch, and carrots in hand we made carrot cake pancakes.

Now I feel the need to explain this to you; it isn’t actually just fried carrot cake. I promise. It walks the line sure, but with 2 tablespoons of added sugar and spelt flour it’s hardly worse than the average pancake. It has 3/4 pound of carrots in it! And yes, the icing might not be the best but it’s no worse than maple syrup. Honest.

So without further ado, here are carrot pancakes, I reccomend eating them often.

Carrot Cake Pancakes

(Adapted from Joy the Baker)

1 cup AP Flour or Spelt Flour

1 tsp Baking Powder

1/2 tsp Baking Soda

1/2 tsp Salt

1/2 tsp Cinnamon

1/4 tsp Ginger

1/2 tsp Nutmeg

1 Egg

2 tbsp Brown Sugar

1 Cup Buttermilk

2 cups finely grated Carrots

Canola oil for frying.


1/2 cup Cream Cheese, room temperature

3 tbsp Soft butter

1/4 cup Icing Sugar

1-3 tbsp Milk

Mix together the cream cheese and the butter, add in the icing sugar and stir to combine. Add the milk to thin it out.


Put the oven on the lowest temperature it goes on.

Mix together the dry ingredients in a medium sized bowl and make a well in the center.

Stir the egg into the buttermilk and pour into the dry ingredients. Mix a couple of times and than add in the carrots- Stir just until combined.

In a large pan over medium-low heat warm a tablespoon of oil. Pour 1/4 of the batter and cook until bubbles appear all over the top of the pancake. Flip and cook until it’s firm to the touch. Keep warm in an oven.

Put on a plate and eat lots!