Roasted Carrots and Red Lead Lettuce Salad with Buttermilk Herb Dressing

Recipe provided by Food Network



  • 1 small bunch carrots with leafy green tops
  • 2 tablespoons olive oil 
  • 1 tablespoon honey 
  • 1/2 teaspoon sea salt 
  • 1/4 teaspoon freshly ground black pepper 


  • 1/4 cup buttermilk
  • 1/4 cup plain yogurt 
  • 1/4 cup extra-virgin olive oil 
  • 1 tablespoon white wine vinegar 
  • 1 teaspoon honey 
  • 3/4 teaspoon sea salt 
  • 3/4 teaspoon freshly ground black pepper 
  • 2 tablespoons minced chives 
  • 2 tablespoons minced fresh tarragon 
  • 2 tablespoons chopped fresh dill 
  • 2 tablespoons chopped carrot leaves (from the reserved tops) 
  • 1 tablespoon chopped fresh oregano 


  • 1 head red leaf lettuce, torn into pieces
  • 3 tablespoons chopped pistachios 
  • 3 tablespoons chopped dried cherries 
  • 3 ounces crumbled extra sharp Cheddar



  • For the carrots: Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
  • Cut the green leaves from the carrot tops, then rinse, drain and set them aside to use for the dressing. Use a vegetable brush to clean the carrots (leave the peel on to give the carrots texture). Cut them on the diagonal into 1-inch pieces.
  • In a small bowl, toss the carrots with the olive oil, honey, salt and pepper. Transfer to a baking sheet and roast until tender and caramelized (I like mine to be on the borderline of starting to burn), about 20 minutes. Keep an eye on them; they burn easily! Let cool completely.
  • For the dressing: While the carrots cool, make the dressing. Whisk the buttermilk, yogurt, olive oil, vinegar, honey, salt and pepper in a bowl until emulsified. Stir in the chives, tarragon, dill, carrot leaves and oregano.
  • For the salad: In a large salad bowl, toss the lettuce, pistachios, cherries, cheese and carrots with the dressing. Serve immediately.