Careme

Instructions

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1. 1.

   Heat the oven to 425°F. Scrub 8 oz carrots and cut into finger-length sticks about 1/2 inch thick.

2. 2.

   Prepare the kefta mixture in a bowl, gently combining:

   • 12 oz ground beef
   • 2 oz yellow onion, finely grated
   • 2 garlic cloves, minced
   • 2 tablespoons chopped Italian parsley
   • 3/4 teaspoon ground cumin
   • 3/4 teaspoon ground coriander
   • 3/4 teaspoon sweet paprika
   • 1/4 teaspoon ground black pepper
   • 7/8 teaspoon Morton kosher salt flakes

   Shape into 6 small oval patties, about 3/4 inch thick. Refrigerate while preparing the sides.

3. 3.

   On a rimmed baking sheet, toss the prepared carrots with:

   • 1/2 tablespoon olive oil
   • 1/4 teaspoon ground cumin
   • 1/4 teaspoon sweet paprika
   • 1/2 teaspoon Morton kosher salt flakes

   Spread into one layer and roast for 22–25 minutes, turning halfway through, until tender with browned edges.

4. 4.

   Make the salad in a serving bowl, combining:

   • 1 medium cucumber, about 8 oz, diced
   • 6 oz cherry tomatoes, halved
   • 2 oz yellow onion, finely diced
   • 2 tablespoons chopped Italian parsley
   • 2 tablespoons lemon juice, squeezed from 1/2 large lemon
   • 1/2 tablespoon olive oil
   • 1 teaspoon Morton kosher salt flakes

   Toss well and let stand while cooking the kefta.

5. 5.

   When the carrots have about 12 minutes left, heat 1/2 tablespoon olive oil in a large skillet over medium-high heat. Add the kefta in a single layer and cook for 4–5 minutes per side, reducing the heat if the spices begin to scorch, until browned and the centers reach 160°F. Rest for 3 minutes.

6. 6.

   Divide the kefta and roasted carrots between two plates. Toss the salad again and spoon it alongside, leaving excess salad liquid in the bowl.

Want more detail? See the temperature guide.