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Recipe by Chef Michael Williams
Michael Williams

Carrot and Beet Salad with Scallion Emulsion

  • PREP 20 mins
  • READY IN 20 mins

This is a fresh salad with raw beets and carrots brought to life by a vibrant and flavourful dressing. You can mix the dressing into the carrots and beets and let it marinate for a few hours (or days for that matter) in the fridge or just drizzle it right onto the raw shredded veggies for a quick option.

Ingredients

  • Dressing:

Directions

  1. Add the ginger, shallot, lime juice, soy sauce, green onion and egg yolk to a blender.
  2. Puree until smooth.
  3. Now slowly with the blender running on low, add the grape seed oil until you get a nice pourable dressing consistency that is not too thick.  **use raw egg yolk dressings within 5 days**
  4. Peel your beets and carrots and then shred on a cheese grater.
  5. Now either toss the shredded veggies with the dressing or arrange the undressed shredded veggies on a plate and then drizzle the dressing over top liberally.

Variations

For a mellower version you can sauté the shallots and ginger before blending them into the dressing.

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