Updated: May 31
Prep Time: 15 mins
Cook Time: 1 hour
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.