Carrot Salad
Photo by Angie Mosier

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4 servings

  • 2 pounds heirloom carrots
  • 1 tablespoon cumin
  • Salt, to taste
  • 2 tablespoons olive oil, plus more for drizzling
  • 2 tablespoons butter
  • Juice of 2 lemons
  • 1 sprig rosemary
  • ½ cup natural
  • Greek style yogurt
  • Pepper, to taste
  • 1 bunch watercress, cleaned
  • ¼ cup hazelnuts, toasted
  • 1 avocado, sliced
  1. Preheat oven to 425 degrees and clean carrots.
  2. Dust with cumin and salt and drizzle with olive oil.
  3. Roast in oven until just soft, about 15-30 minutes until tender, depending on size of carrots.
  4. While roasting, whisk together ½ the lemon juice, 1 tablespoon olive oil, and rosemary
  5. Remove carrots from oven, place in a shallow bowl, and marinate in lemon juice, olive oil, and rosemary.
  6. Use additional salt and pepper and remaining olive oil and lemon juice to season yogurt.
  7. Serve carrots over a bed of watercress with toasted hazelnuts crumbled on top. Garnish with dollops of seasoned yogurt and slices of avocado.
  • From Eli and Andrea Kirshtein of The Luminary, Atlanta, GA

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