Roasted Carrot, Beet and Avocado Salad

 I love the flavors and colors in this tasty salad. You can serve it with fresh bread and/or grilled chicken for a complete meal.

Roasted Carrot, Beet and Avocado Salad

Ingredients:

2 cups baby carrots, sliced in half if thick (or regular carrots, sliced into thick matchsticks)

1 large beet, peeled and cut into thick matchsticks

1 tablespoon olive oil

1 garlic cloves

1 shallot, sliced thin

1 teaspoon dried thyme

1/4 teaspoon coriander

Red pepper flakes

Kosher salt

Freshly ground black pepper

1 large avocado, peeled and sliced thin

3 cups mixed greens

1/3 cups extra virgin olive oil

1 large orange

1 large lemon

1 tablespoon red wine vinegar

1 teaspoon honey

Honey goat cheese

Roasted and salted pepitas

Directions:

1. Preheat oven to 450 degrees F.

2. On a large sheet pan, spread a thin layer of olive oil. On the sheet pan, mix the carrots, beets, 1 garlic clove, shallot, juice from 1/2 of the orange, thyme, coriander, red pepper flakes, salt and pepper. Toss together. Roast for 30 minutes, or until vegetables are tender. Let cool to room temperature.

For the dressing:

3. In a mason jar with a lid, combine 1/3 cup extra virgin olive oil, juice from the other half of the orange, juice from the lemon, red wine vinegar, and honey. Season with salt and pepper. Shake to combine.

4. To assemble the salad, arrange greens into an even layer on a platter, then add roasted vegetables and sliced avocado. Add dressing, then top with goat cheese pieces and pepitas.

Source: adapted from kathleenashmore.com