Roasted Carrot White Bean Salad with Orange Chili Crisp Dressing

episode #97 of 30-minute budget meals

helloooo and happy Saturday!

This week felt long, and I still don’t feel fully caught up. All I want to do is veg on the couch and to go get brunch, but I’ve got a big pile of laundry, a house to clean, recipes to film, and a baby to feed! An extra large matcha today it is!

I love a recipe that straddles the season, and this salad feels like one of them. Roasted carrots are perfect for when the weather is still chilly, but they’re also very spring-y. And the nice thing about this salad is that it can be served either warm or cold.

The salad is very carrot heavy, and I normally wouldn’t dare putting roasted carrots in a 30-minute meal series, but because you chop these up smaller, they cook faster. I also like to skip peeling — it saves you a lot of time, and I don’t find it necessary.

The dressing here is slightly spicy and mostly citrus forward, and if you don’t have chili crisp, you can use any chili oil or even just some olive oil with a good pinch of crushed red pepper.

I also love when a recipe is accidentally vegan, and that was the case here. I almost added feta, but they were out of the brand I like, so it was a blessing in disguise. You don’t need the cheese, but you could always add it for some extra saltiness.

RECIPE!

Roasted Carrot White Bean Salad with Orange Chili Crisp Dressing

Ingredients (serves 2)