Charred carrots with goat cheese, fresh greens and herbs along with a sweet vinaigrette makes an incredible side dish.
I recently needed to come up with a side dish to go with some grilled meats with chimichurri sauce that I was serving to friends. It was kind of an Argentina-themed dinner party.
I thought I would check a cookbook on Argentinian cuisine that I had purchased some time back. It is called “Seven Fires – Grilling The Argentine Way” by Francis Mallmann (with Peter Kaminsky). In his book I found a recipe called “Burnt Carrots With Goat Cheese” and I thought it would go perfect with grilled meats.
As usual, I did make a few changes to the original recipe. I grilled the carrots instead of burning them. I also added honey and mustard to the vinaigrette for sweetness and flavor.
The combination of all the ingredients in this recipe really created such a flavorful and delicious side dish. Everyone loved them. I will definitely be making this recipe again.
Charred Carrots With Goat Cheese
Print recipeIngredients
- 2 Pounds Carrots (peeled and cut into slices)
- 1 - 2 Tablespoons Olive Oil
- 3 Ounces Arugula
- 1/4 Cup Flat Leaf Parsley (fresh)
- 5 Ounces Goat Cheese (cut into 1/2 inch pieces)
- 1 Tablespoon Thyme (fresh)
- Salt & Black Pepper
Vinaigrette
- 1/4 Cup Olive Oil
- 2 Tablespoons Red Wine Vinegar
- 1 Tablespoon Honey
- 1/2 Tablespoon Dijon Mustard
Directions
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Lightly coat the carrot slices with olive oil and season with salt and black pepper. Place carrots on a medium high grill for 4-5 minutes per side. |  |
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Meanwhile make vinaigrette. Whisk together 1/4 cup olive oil, 2 tablespoons red wine vinegar, 1 tablespoon honey and 1/2 tablespoon Dijon mustard. |  |
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Lightly dress the arugula and parsley with the vinaigrette and place in a serving bowl. |  |
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Place the grilled carrots on the arugula and parsley. Add the goat cheese and fresh thyme. Drizzle with the rest of the vinaigrette, season with salt and black pepper and serve immediately. |  |
