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WOW Recipe: Roasted Roots and Avocado Salad

Updated: May 30, 2020

Prep Time: 15 mins

Cook Time: 1 hour

Serves: 6


5 Cloves - Garlic , peeled

2 Teaspoons - Cumin seeds

2 Teaspoons - Fresh thyme leaves

2 cups - Mixed chopped herbs, parsley, chives, basil leaves

¼ Teaspoon - Red chili flakes

Salt and black pepper

1 Tablespoon - Red wine vinegar or rice wine vinegar

6 Tablespoons - Extra Virgin Olive Oil

1 Pound - Carrots, medium sized, multi-colored with 1 ½ inch of top

6 Small - Beets, cut in half

2 - Sweet potatoes, evenly cubed in ½ dice

1 - Orange, halved

1 - Lemon, halved

1 - Avocado, pitted, peeled and cut in thin wedges

1 ½ Cups - Baby frisee or kale


Heat oven to 400 degrees F. In the food processor pulse the garlic with the cumin, thyme, mixed herbs, chili flakes, 1 ½ teaspoon pepper and ¼ teaspoon of salt, vinegar and oil and pulse to make a paste.

Arrange carrots, beets, and sweet potatoes in a roasting pan and spread half of spice paste on top. Place orange and lemon halves, cut side down, on a baking sheet. Roast until vegetables are tender and well browned, about 1 hour.

With a dish towel to protect your hands, squeeze juice from the roasted orange and lemon halves into the remaining paste. You should have about ½ cup of pulp and juice. Season with salt and pepper.

Divide the carrots, beets and sweet potato on 6 salad plates with the spears of avocado and drizzle with frisse/kale and some of the reserved sauce.

Adapted from Chef Hula Dahl

Download the printable PDF here.


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