Colourful Roast Carrot Salad (V, GF, DF, RSF)

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Lynn brought this dish into a recent team meeting potluck and it was SO DELICIOUS we had to share it. 

It's beautifully colourful, super simple to make and highly nutritious so we think it's a winner :)




A selection of young carrots (of multiple colours if possible – The Fresh Market at Gate Pa usually have a good variety)

Cobram’s Garlic Infused Olive Oil**

Balsamic Vinegar

Maple Syrup

Salt & Pepper

Salad Greens, preferably Rocket or Watercress but can use Cos




Wash but do not peel carrots.  Slice in half lengthways.  Place in steamer and steam until slightly soft.


Now arrange carrots in a baking dish, cut side up. Drizzle with the olive oil, balsamic vinegar and maple syrup.  Season with slat & pepper.  Place in oven at 180 degrees and bake until cooked through but starting to crisp up on the outside. Cool to room temperature.


On a flat serving dish arrange your greens (chopped up if using Cos).  Arrange carrots on top and drizzle with more olive oil and balsamic vinegar if desired. 


Options:  Sprinkle some toasted pine nuts over the carrots at serving time.  If you fancy some cheese you can sprinkle some crumbled goat feta on as well.


**If you are FODMAP and do not tolerate fresh garlic you may find this olive oil a real treat.  It gives you the garlic flavour without the discomfort that comes from eating fresh garlic.


Making beautiful, gut-nourishing, soul-filling, nutrient-dense food from scratch doesn't need to be complicated, expensive or time-consuming. Be sure to check out our other delicious whole food recipes on our blog :)