Ingredients

The following ingredients have 4 Servings
  • 1 lb. carrots
  • 1 tbs oil (olive, grapeseed or canola)
  • 1/4 tsp smoked paprika (hot or mild)
  • 1/8 tsp Kosher salt
  • 1 medium size Hass avocado
  • handful of baby spinach leaves
  • 1/2 cup canned black beans (well rinsed*)
  • 1 clove of garlic (peeled & roasted)
  • 1 tbs lemon juice
  • 1/2 tbs olive oil
  • 1/2 tsp pure maple syrup
  • 1/4 tsp Kosher salt

Instruction

  • Preheat oven to 425 degrees.
  • Peel carrots, and cut on diagonal into thick planks. Peel the clove of garlic for dressing, and set aside.
  • Mix carrots in large bowl with oil, paprika & salt, spread out on a baking sheet or roasting pan. Drop the garlic clove on pan as well. Roast for 20 minutes.
  • After 15 minutes, remove garlic and set aside to cool. Turn the carrots, then return to oven to roast another 10 minutes, then set out to cool a little.
  • Make the dressing by mashing the garlic in small bowl or nappy dish, then adding the lemon juice, oil, maple syrup and salt. Mix well.
  • Lay out two beds of baby spinach leaves, lay 1/2 the warm carrots on top of each. Peel pit and slice the avocado into wedges. Place half the avocado on each salad, top each with 1/4 cup of black beans and drizzle half the dressing on each. Serve.