How to make vegetarian roasted raw carrot salad with avocado

Robin Donovan

Recipe Developer

Nothing showcases the magic of an ingredient better than serving it prepared two different ways in one dish. The recipe below brings together tender caramelized bits of coriander-roasted carrots with thin, crisp slices of raw carrots for a bewitching salad. Bright green avocado, scallions and fresh herbs provide a dazzling visual contrast to the orange carrots.

Soaking the thinly sliced carrots may seem like an easily omitted extra step, but it’s this cold soak that gives the raw carrots the crisp snap that contrasts so beautifully with the soft texture of their roasted counterparts. You can roast and soak the carrots and make the dressing in advance, but wait to cut the avocado and add the dressing until just before serving to maintain the bright colors and distinct textures.

Cooktop Cove

Vegetarian Roasted and Raw Carrot Salad

15 minutes

30 minutes

45 minutes

4 large carrots, peeled, divided (3 cut into 1/2-inch cubes and the remaining 1 into very thin rounds)

2 tablespoons extra-virgin olive oil

1 teaspoon ground coriander

Large pinch of kosher salt

1 large avocado, diced

1/4 cup rice vinegar

1 tablespoon freshly squeezed lime juice

1-1/2 teaspoons honey or agave nectar

1 teaspoon chile paste

1 teaspoon minced fresh ginger

1 garlic clove, minced

1/2 teaspoon kosher salt

1/3 cup vegetable oil

1 large avocado, diced

4 scallions, thinly sliced

3 tablespoons chopped fresh mint leaves

3 tablespoons chopped cilantro

Preheat the oven to 425 degrees F. Line a large, rimmed baking sheet with aluminum foil.

In a large bowl, toss the cubed carrots with the olive oil, coriander and a pinch of salt until coated.

Transfer the carrots to the baking sheet and spread them out in a single layer. Bake, stirring once or twice, until tender and golden brown, about 30 minutes.

Meanwhile, put the thinly sliced carrot in a bowl and cover with cold water. Add a few ice cubes and let stand while the other carrots roast.

In a small bowl, whisk together the vinegar, lime juice, honey, chile paste, ginger, garlic and salt. While whisking continuously, add the vegetable oil in a slow, steady stream, whisking until the dressing emulsifies.

Spread the roasted carrots on a serving platter. Drain the thinly sliced carrots well and then scatter them on top of the roasted carrots.

Scatter the avocado, scallions, mint and cilantro over the top of the carrots.

Spoon the dressing over the vegetables and serve immediately.

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