Roasted Carrot Salad | Dorothy Lane Market

Roasted Carrot Salad

PREP TIME 5 mins
COOK TIME 25 mins
SERVINGS 4
Chef Carrie Walters
  • POSTED Jul 12th, 2022
  • BY Chef Carrie Walters

INGREDIENTS

  • 1 bunch local carrots, peeled and cut on the bias in equal sized pieces
  • 3 Tbsp DLM Extra-Virgin Olive Oil, divided
  • 1 tsp coriander, ground
  • ½ tsp cumin, ground
  • Salt and pepper to taste
  • ½ tsp DLM 100% Pure Honey
  • 2 tsp lime juice
  • 2 tsp rice wine vinegar
  • Edible flowers
  • Sunflower shoots
  • Local salad greens
  • Flaky Sea Salt

INSTRUCTIONS

1
Preheat oven to 450°F. Toss carrots with 2 Tbsp olive oil and season with spices, salt, and pepper. Roast in the oven, stirring every ten minutes, until tender and nicely browned, about 25 minutes. Remove and let cool slightly.
2
Make the simple vinaigrette by whisking together the remaining 1 Tbsp olive oil, honey, lime juice, and vinegar. Season to taste with salt and pepper.
3
Toss with carrots and season to taste with salt and pepper. Lightly mix in a generous pinch or two of the edible flowers and sunflower shoots. To serve, place some salad greens on a plate or platter and top with the carrots. Garnish with additional flowers and shoots. Drizzle with additional olive oil and sprinkle with some flaky sea salt.

IN THIS RECIPE

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Roasted Carrot Salad

Dorothy Lane Market
PREP TIME 5 mins
COOK TIME 25 mins
SERVINGS 4

INGREDIENTS

  • 1 bunch local carrots, peeled and cut on the bias in equal sized pieces
  • 3 Tbsp DLM Extra-Virgin Olive Oil, divided
  • 1 tsp coriander, ground
  • ½ tsp cumin, ground
  • Salt and pepper to taste
  • ½ tsp DLM 100% Pure Honey
  • 2 tsp lime juice
  • 2 tsp rice wine vinegar
  • Edible flowers
  • Sunflower shoots
  • Local salad greens
  • Flaky Sea Salt

INSTRUCTIONS

1
Preheat oven to 450°F. Toss carrots with 2 Tbsp olive oil and season with spices, salt, and pepper. Roast in the oven, stirring every ten minutes, until tender and nicely browned, about 25 minutes. Remove and let cool slightly.
2
Make the simple vinaigrette by whisking together the remaining 1 Tbsp olive oil, honey, lime juice, and vinegar. Season to taste with salt and pepper.
3
Toss with carrots and season to taste with salt and pepper. Lightly mix in a generous pinch or two of the edible flowers and sunflower shoots. To serve, place some salad greens on a plate or platter and top with the carrots. Garnish with additional flowers and shoots. Drizzle with additional olive oil and sprinkle with some flaky sea salt.

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