Roasted Carrot Salad with Lemon Yogurt

Posted on September 27, 2016 in Cooking

I found the most gorgeous purple and yellow heirloom carrots at my local farmer’s market. Perfect timing, too, because I was looking for a side dish for a recent lunch. This roasted carrot salad couldn’t be easier! So colorful, flavorful and healthy, too!

I’ve made heirloom carrots before - they are great for adding incredible color to your table.

Ingredients:

1 bunch carrots, peeled with greens removed
4 tbsp olive oil, divided
1/4 cup chopped walnuts
1 lemon, juiced
1 tbsp plain yogurt
1/2 cup chickpeas
maldon salt to taste

Directions:

1. Preheat oven to 400 degrees
2. Wash and peel only the outer most layer of the carrots, set aside
3. Toss carrots with 3 tbsp olive oil and place on baking sheet, roast at least 25 minutes until carrots are cooked but still crunchy
4. While the carrots cook, toast the walnuts in a heavy bottomed pan over low heat for about 3-5 minutes or until they are warm and fragrant
5. Make the yogurt dressing by mixing the lemon juice with the yogurt and remaining 1 tbsp olive oil until well combined, set aside
6. When the carrots are finished cooking, plate by topping with chickpeas, walnuts and yogurt dressing, season to taste with maldon salt
7. Enjoy immediately

Have you tried heirloom carrots? What’s your favorite way to prepare them? I hope you love this roasted carrot salad!

- MW.