Vibrant yet tender roasted carrots with feta dill yogurt and dressed arugula are a flavourful and satisfying rustic spring vegetable side dish!
This light and refreshing roasted carrot salad is the perfect spring vegetable side dish. Tender roasted carrots are topped with a tangy, creamy feta yogurt dressing that’s laced with garlic and fresh dill. A handful of lightly dressed peppery arugula and fresh dill creates a delicious contrast of flavours and textures. The carrots can be served warm or room temperature.
Ingredients
Carrots: If using large carrots, cut them into batons. If using baby carrots, then they can be kept whole.
Feta cheese: Crumbled feta cheese adds a tangy flavour to this herbed yogurt dressing.
Dill: Fresh dill is added to the creamy yogurt dressing and tossed with the baby arugula salad.
Arugula: A lightly dressed salad of baby arugula balances the sweetness of the roasted carrots. I love the peppery bite of arugula and find that it creates an incredibly balanced final dish. However, you could certainly substitute with mixed baby greens or other greens if you prefer.
How to Make Roasted Carrots with Feta Dill Yogurt and Arugula
Roast the carrots
Preheat the oven to 400°F. Peel the carrots and cut into batons. Transfer to a baking sheet and drizzle with olive oil. Season with kosher salt and pepper and toss to coat. Roast for 25 to 30 minutes until tender. Let cool for a few minutes until the carrots are warm, but not hot, before using in order to prevent the dressing from melting.
Make the yogurt dressing
In a small blender or food processor, combine half the yogurt, half the feta cheese, mayonnaise, the chopped fresh dill and the minced garlic. Add the zest of one lemon along with juice from one half of the lemon. Reserve the other half lemon for the salad. Add the kosher salt, and pepper. Blend until the dressing is smooth.
Transfer the dressing to a bowl and whisk in the remaining yogurt and feta cheese. Whisking in the remaining yogurt will help to thicken the dressing. Chill until ready to serve.
Serve the Roasted Carrots with Feta Dill Yogurt and Arugula
While the carrots are roasting, prep the arugula salad. Toss together the baby arugula and fresh dill sprigs. Squeeze the remaining half lemon over the greens and drizzle with a little olive oil. Sprinkle the salad with kosher salt and toss together.
Arrange the warm roasted carrots on a large serving platter and drizzle with the feta dill yogurt dressing. Top with the arugula dill salad and enjoy!
