June in the Kitchen – Roast Carrot and Avocado Salad with Crunchy Seeds

Here is another salad using roast carrots, this time with avocado and some crunchy seeds. Use my seedy mix if you have it on hand, otherwise toast some sunflower and sesame seeds in a dry skillet. Roasting carrots concentrates their sweetness, it’s become my new favorite way to eat them. Boiling them first means they cook much faster and don’t burn, and a citrus marinade adds flavor. You can make this ahead, it is good at room temperature. A platter would be perfect for a buffet. Or, serve individual plates as a first course.

Tricolor Carrots

Carrot & Avocado Salad with Crunchy Seeds

•  3 bunches of small carrots or larger ones, peeled and cut into 3 inch lengths and halved (about 2 lbs)
• Kosher salt
• 1 orange, halved
• 1 lemon, halved
• 1 teaspoon cumin seeds, lightly toasted in a dry skillet
• 2 medium cloves of garlic
• 1 tablespoon of fresh thyme leaves
• 1 teaspoon of red wine vinegar
• 1 teaspoon crushed red pepper flakes
• Freshly ground pepper
• 1 tablespoon sugar
• 1 avocado, pitted, peeled and cut into about 12 wedges
• 2 cups mixed micro greens, baby sprouts, and herbs.
• 1/4 cup of creme fraiche, sour cream, or soft fresh goats cheese
• 3-4 tablespoons of seedy mix, or 2 tablespoons of toasted sunflower seeds and 2 teaspoons of toasted sesame seeds

1. Preheat the oven to 450 degrees F.
2. Prepare the carrots, then cover with salted cold water in a large pot, bring to a boil, and simmer for 10 minutes until almost tender.
3. Drain and transfer to a rimmed non-stick or parchment lined baking sheet.
4. In a blender container or food processor combine 1 teaspoon each of squeezed orange and lemon juice, 2 tablespoons of olive oil, the toasted cumin, garlic cloves, thyme, vinegar, and red pepper flakes. Blend until smooth.
5. Pour over and coat the carrots with the marinade, tossing to mix. Add the halved lemon and orange to the pan.
6. Roast until browned is spots, about 20 minutes. Shake the pan once to brown evenly.
7. Once cooked to your liking, remove the pan and let the carrots cool.
8. Squeeze the juice from the roasted citrus halves into a small bowl. Add any remaining fresh juice, 6 tablespoons of olive oil, and the sugar. Season with salt and pepper and whisk to combine.
9. Spread the carrots on a platter or serving dish (or on individual plates), add the avocado slices, cremefraiche and top with the greens.
   

   Roast Carrots

10. Drizzle with the dressing and sprinkle with the toasted seeds.

Roast Carrots with Avocado, microgreens sour cream and seedy mix

Carrot and Avocado Salad

Serve at room temperature.

I’m taking this to serve at the buffet on Fiesta Friday #71 at Angie’s. Please come and join us at the party.