Confit Tomato and Carrot Salad

El invitado de invierno
Reviews(1)
Barbara K.: "This is a good salad. I made it for a big family …" Read More
Confit Tomato and Carrot Salad Recipe
5
250
80

This simple, yet elegantly flavored, Confit Tomato and Carrot Salad is the perfect side to serve at your next big event. Requiring just five simple ingredients, this Confit Tomato and Carrot Salad is easy to make while having a luxurious flavor. Tossed in balsamic vinegar, olive oil, and salt, the pear tomatoes and carrots are roasted until tender and ever so slightly caramelized. Sweet and savory, this gluten free and vegetarian Confit Tomato and Carrot Salad will be a big hit.

Ingredients

  • 2 pear tomatoes
  • 1 carrot
  • balsamic vinegar
  • extra-virgin olive oil
  • salt

Directions

  1. Preheat the oven to 150 degrees Celsius.
  2. Cut the tomatoes into quarters and place skin down on a greased baking pan. Add a splash of balsamic vinegar, a few drops of olive oil, and a pinch of salt on each.
  3. Cut the carrot into thick sticks and place in a baking pan with 2 centimeters of water at the bottom. Add balsamic vinegar, olive oil, and salt on the carrots. Cover.
  4. Bake the tomatoes for 45 to 60 minutes, and the carrots for 45 minutes.
  5. Let the tomatoes and carrots cool.
  6. Plate and drizzle with olive oil.
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NutritionView more

250Calories
Sodium35%DV830mg
Fat31%DV20g
Protein4%DV2g
Carbs5%DV16g
Fiber12%DV3g

PER SERVING *

Calories250Calories from Fat180
% DAILY VALUE*
Total Fat20g31%
Saturated Fat3g15%
Trans Fat
Cholesterol
Sodium830mg35%
Potassium520mg15%
Protein2g4%
Calories from Fat180
% DAILY VALUE*
Total Carbohydrate16g5%
Dietary Fiber3g12%
Sugars11g22%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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