Carrot, pine nut and dill salad

The greenhouse is beginning to yield more root crops. We had carrots and beetroot for lunch today, with the last of the greenhouse-grown potatoes. I made the carrots into a salad with some pine nuts. It was an experiment, and one that worked out well, so I thought I'd make a note here of the recipe. I sliced the carrots into coins and steamed them for ten minutes. Half-way into the carrots' cooking time, I dry-roasted the pine nuts over a medium heat for five minutes. I added the cooked carrots to the pan at the end of that time, to dry them off. Then I tossed the carrot slices and nuts in the dressing, which was a mix of olive oil, lemon juice and chopped dill.