Roasted primal carrots with goat cheese salad

Serves four


  • 500 grams of goat cheese
  • 800-1000 grams of primal carrots (different colors)
  • 6 tbsp (30 ML) GOOD ROOTZ
  • 150 grams of lamb’s lettuce
  • 1 Pomegranate
  • 1 Orange
  • 15 grams of oregano
  • 1 Can chickpeas
  • 1 tsp of cumin seeds
  • Salt and pepper
  • Olive oil


  1. Preheat the oven to 200 degrees.
  2. Peel the carrots and cut into 1/2 cm thick diagonal slices.
  3. Mix the carrots with 3 tablespoons of olive oil, 30 ML GOOD ROOTZ, cumin seeds, oregano and orange zest of 1 orange. Add salt and pepper.
  4. Roast them in the oven for 30-40 minutes.
  5. Drain the chickpeas and rinse with cold water. Add these in the last 10 minutes.
  6. Cut the pomegranate in half and remove the seeds.
  7. Mix 2 tbsp of olive oil with the juice of the orange and a few more drops of GOOD ROOTZ. Sprinkle over the carrots.
  8. Divide evenly between the plates, spread the goat cheese on top and sprinkle with the pomegranate seeds.
Post a Comment

Your email address will not be published. Required fields are marked *