Name: Spice-Roasted Rainbow Carrot Salad with Herbed Yogurt Dressing
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 6 servings
Ingredients: 1 1/2 pounds rainbow carrots, peeled and trimmed, 1 cup tender tops washed, dried and reserved for garnish; 6 tablespoons extra-virgin olive oil; 1 tablespoon minced peeled fresh ginger; 1 teaspoon kosher salt; 1 teaspoon ground coffee; 1 teaspoon ground coriander; 1 lime, zested and juiced; Herbed Yogurt Dressing; 1/4 cup sliced almonds, toasted; Preheat the oven to 425 degrees F.; 1 cup plain Greek yogurt; 2 tablespoons minced chives; 2 tablespoons minced dill; Pinch of kosher salt; Dash hot sauce

Directions

Combine the carrots, 3 tablespoons of the olive oil, ginger, salt, coffee and coriander in a large bowl and toss to coat the carrots thoroughly. Spread in a single layer on an aluminum foil-lined baking sheet, being sure not to crowd them.
Roast until the carrots are tender and browned around the edges, about 25 minutes, tossing halfway through. Remove from the oven and cool slightly on the baking sheet.
Whisk together the lime zest and juice and the remaining 3 tablespoons olive oil in a large bowl. Add the carrots and toss to coat with the dressing.
Spread the Herbed Yogurt Dressing onto the base of a serving platter. Arrange the carrots on top of the yogurt and sprinkle with the almonds and tender carrot tops. Serve immediately.