Roasted Baby Carrots and Candy Striped Beets
½ lb. baby carrots
½ lb. candy striped beets
Extra virgin olive oil, sea salt and fresh cracked pepper to taste
Preheat oven at 325⁰F. Scrub baby carrots and candy striped beets until clean. Toss each separately with extra virgin olive oil, sea salt & fresh cracked pepper. On separate roasting pans, cook carrots and beets until tender.
While vegetables are roasting, make cumin-honey vinaigrette & jalapeno yogurt.
Peel tangerines and separate segments. Crush toasted walnuts, clean & clip watercress.
Once vegetables have been roasted and cooled to room temperature, halve & quarter vegetables with your fingers, tearing them in pieces to allow for a more rustic look to the salad. Toss torn vegetables with the toasted cumin-honey vinaigrette allow to stand for 15 minutes. Adjust seasoning.
For presentation, schmear some of the yogurt on the bottom of the plate. Mix tangerine segments in with the vegetables and lay on top of the yogurt. Garnish with the watercress and crushed walnuts.
Cumin - honey vinaigrette
3-½ tsp cumin seed; pan toasted; crushed with mortar & pestle
3 T honey; raw
⅓ C red wine vinegar; Lambrusco brand
1 C grapeseed oil
¾ tsp sea salt
¾ T Dijon mustard smooth
Combine all ingredients together except the oil. Allow mixture to sit for 10 minutes then slowly whisk in oil.
1 C Greek yogurt
1-¾ T green Tabasco
⅔ tsp sea salt
Fresh cracked pepper
Mix all ingredients together.
Recipe created by: Jason White, Executive Chef Food for Thought