previous story
next story

Roast Carrot, Beetroot and Avocado Salad with Wholegrain Mustard Yoghurt Dressing

Roast Carrot, Beetroot and Avocado Salad

Salads are my thing. Forget your iceberg, boring as you like undressed lettuce kind, i’m talking brightly coloured towers of delicious roasted vegetables nestled between fat wedges of creamy avocado, pockets of peppery avocado soaked in lashings of deep green olive oil. Dressed to success with a killer dip or vinaigrette.

Road testing new flavours today. Yoghurt, (I used coconut for a dairy free alternative but you can use Greek if you prefer) wholegrain mustard, olive oil, lemon and a pinch salt. Goes really well on this Roast Carrot, Beetroot and Avocado Salad.

Roast Carrot, Beetroot and Avocado Salad
Roast Carrot, Beetroot and Avocado Salad
Roast Carrot, Beetroot and Avocado Salad with Wholegrain Yoghurt Dressing
Overview
Serves:
2
Cooking Time: 50 minutes
Ingredients
  • 370 g baby carrots
  • 5 baby beetroot
  • 2 tbsp extra virgin olive oil
  • 1 tsp apple cider vinegar
  • 1 avocado
  • Small handful of baby watercress
Dressing
  • 100 g yoghurt (Coconut or Greek)
  • Squeeze of lemon juice (1/3 of a lemon)
  • 1 tsp wholegrain mustard
  • 1 tsp extra virgin olive oil
  • Pinch of sea or Pink Himalayan Salt
To Serve
  • 3 sprigs fresh dill
  • Pinch of cracked black pepper
Method
  • Preheat the oven to 190C (fan assisted.)
  • Half the baby carrots lengthways (option to leave whole if small) and place on a baking tray. Toss with 1 tablespoon of olive oil and a pinch of salt. Roast in the oven for about 40 - 45 minutes until soft and golden.
  • Meanwhile, peel the beetroot and slice into wedges. Place on a separate baking tray and toss with apple cider vinegar and 1 tablespoon of olive oil. Option to add a tiny pinch of salt too. Roast in the oven for 35 minutes until soft.
  • When the vegetables are cooked, remove from the oven. Place on your serving plates and top with chunky wedges of avocado, watercress and dill.
Dressing
  • Simply mix all the ingredients together in a cup. Dollop a few spoonfuls on the top of your Roast Carrot, Beetroot and Avocado salad and you're good to go!
Print Recipe
Overview
Serves:
2
Cooking Time: 50 minutes
Ingredients
  • 370 g baby carrots
  • 5 baby beetroot
  • 2 tbsp extra virgin olive oil
  • 1 tsp apple cider vinegar
  • 1 avocado
  • Small handful of baby watercress
Dressing
  • 100 g yoghurt (Coconut or Greek)
  • Squeeze of lemon juice (1/3 of a lemon)
  • 1 tsp wholegrain mustard
  • 1 tsp extra virgin olive oil
  • Pinch of sea or Pink Himalayan Salt
To Serve
  • 3 sprigs fresh dill
  • Pinch of cracked black pepper
Method
  • Preheat the oven to 190C (fan assisted.)
  • Half the baby carrots lengthways (option to leave whole if small) and place on a baking tray. Toss with 1 tablespoon of olive oil and a pinch of salt. Roast in the oven for about 40 - 45 minutes until soft and golden.
  • Meanwhile, peel the beetroot and slice into wedges. Place on a separate baking tray and toss with apple cider vinegar and 1 tablespoon of olive oil. Option to add a tiny pinch of salt too. Roast in the oven for 35 minutes until soft.
  • When the vegetables are cooked, remove from the oven. Place on your serving plates and top with chunky wedges of avocado, watercress and dill.
Dressing
  • Simply mix all the ingredients together in a cup. Dollop a few spoonfuls on the top of your Roast Carrot, Beetroot and Avocado salad and you're good to go!
Print Recipe