Roasted beets and heirloom carrot salad

Seasonal root vegetables take centre stage here, providing a mix of textures and colours to create a salad for all the senses.

Prep
20 mins
Cook
20 mins
Yield
4 servings
Print recipe
Roasted Beets and Heirloom Carrot Salad

Plate setup

Ingredients
  • 100 g beets (red, golden and striped), cooked and sliced, or cut into different shapes
  • 30 g heirloom carrot slivered, blanched
  • 3 to 4 small frisée lettuce leaves
  • 1 g radish sprouts
  • 30 ml verjus vinaigrette
  • 5 ml first-pressed canola oil, drizzled
  • 5 pieces crisp-fried, thin red onion rings

Verjus vinaigrette

Ingredients
  • 5 ml honey
  • 5 ml Dijon mustard
  • 5 g shallots, minced
  • 100 ml verjus
  • 200 ml canola oil
  • Salt and pepper to taste
Instructions

Step 1
Combine honey, Dijon, shallots and verjus in bowl.

Step 2
Whisk to combine.

Step 3
Slowly whisk in oil to emulsify.

Step 4
Season with salt and pepper.

Notes:
Yield 10 servings of dressing, can keep remainder in fridge for three days.

Crisp-fried onion rings

Ingredients
  • 30 g seasoned flour
  • 5 pieces red onion rings, thinly sliced
  • Kosher salt
Instructions

Step 1
Dredge rings in seasoned flour.

Step 2
Fry until crisp.

Step 3
Season with some kosher salt as they come out of fryer.