Roasted Carrot and Beet Salad with Kale

Preheat oven to 400 degrees.  In a small skillet dry roast 1 1/2 teaspoons cumin seeds until fragrant, then grind with a mortar and pestal.

Halve 1 pound carrots lengthwise.  Place in baking dish add 3 peeled and quartered beets, 1 unpeeled orange cut into 8 wedges, 2 T olive oil, 1 T cider vinegar, 1/4 t sea salt and 2 T fresh thyme.  Add 1 teaspoon cumin and toss until all ingredients are coated.  Roast uncovered for 45 minutes or until beets are tender throughout.


Pick orange wedges out of roasted vegetables and squeeze juice into separate bowl and discard peel.  Add any juices from baking dish.  Add 3 tablespoons olive oil, 1 T lemon juice, 1 T red wine vinegar, 1 t maple syrup, 1/8 t sea salt and a dash of pepper.

In a large bowl, combine 4 cups chopped kale, 1 peeled and sliced avocado, and 2 T fresh chopped chives. Add dressing and toss to combine.  Transfer roasted vegetables to a serving dish and top with dressed greens.  Sprinkle with sunflower seeds and chive flowers if available and serve.


One thought on “Roasted Carrot and Beet Salad with Kale

  1. Pingback: Grow and Eat Kale The Superfood! | Out Standing In The Garden

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