CARROT SALAD WITH SPICED YOGURT AND PICKLED SHALLOT

by Abby Kellie

Serves 4 as a side

* An easy and pretty side dish made even prettier if you can get your paws on rainbow carrots. It’s important not to overcook the carrots, mushy carrots are a huge bummer.

Ingredients

  • 1 tablespoons Extra Virgin Olive Oil
  • 1 lb small carrots, assorted colors if desired, scrubbed and cut in half
  • Kosher Salt and freshly ground pepper
  • 1⁄2 cup Greek yogurt
  • 2 tablespoons fresh lime juice, divided
  • 1 teaspoon honey
  • 1⁄4 teaspoon ground cumin
  • 1⁄4 teaspoon ground fennel
  • 1 medium shallot, sliced thin
  • 1⁄4 cup fresh cilantro leaves

Prep

  1. Preheat oven to 400 degrees.
  2. Toss carrots with oil and salt and pepper.
  3. Arrange carrots on a baking sheet in a single layer.
  4. Roast until tender but still with a firm bite, about 20 minutes.
  5. While carrots cook, whisk yogurt, 1 tablespoon lime juice, honey, cumin, and fennel in a bowl with salt and pepper to taste - set aside.
  6. Add remaining lime juice to a bowl with shallot and let marinate at least 15 minutes. 
  7. To plate: spoon yogurt onto a plate or platter, artfully arrange carrots, top with quick pickled shallots and cilantro leaves.
  8. Serve at room temperature.
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