4 cooked red beets, each diced into 8 pieces
4 bunches of baby carrots, scrubbed clean, with tops and bottoms trimmed
1 T grade seed oil or canola oil
1 T sherry vinegar
2 T extra virgin olive oil and more to garnish (optional)
3/4 C crumbled feta cheese
1/2 C toasted and chopped pistachios
1/2 t ground cumin
Preheat oven to 350 degrees F. In a pan large enough to hold all ingredients, heat the grape seed oil until hot. Add carrots to the pan and sauté quickly until blistered and slightly charred. Add the beets to the pan and transfer to the oven until beets are hot. Mix cumin with extra virgin olive oil. Toss beets and carrots with olive oil and cumin mix and then with sherry vinegar. Season to taste with salt and pepper. Arrange on a platter and garnish with pistachios and feta.
Note: Beets and carrots can be prepped ahead of time and warmed to serve. Add vinegar, oil, nuts and cheese when ready to serve.