
Marinated Beet and Carrot SaladRecipe by Chef Michael Williams Prep time 15 mins This is a very refreshing salad with a tasty, super simple dressing that can be used for many other salads as well Ingredients 1 ripe pear (peeled and core removed) 1 tablespoon sesame seeds 1 teaspoon ginger (chopped) 2 tablespoons rice wine vinegar 2 tablespoon coconut milk 1 large beet (top and bottom removed) 2 large carrots Sliced green onion for garnish Sesame seeds for garish Directions Add the pear, sesame seeds and ginger to a food processor and puree until smooth. Now add the vinegar and coconut milk and puree again to incorporate and then set aside. Grate the carrots and beets with the large holes on a cheese grater and then mix together in a mixing bowl. This is a nice low calorie dressing that you can use guilt free so add a liberal amount and stir to combine. Now portion the salad and garnish with green onion and sesame seeds. Variations Keep the carrots and beets separate and toss them with dressing separately to keep the beets from dying the carrots. This will give you a nicer presentation it you are using for a dinner party or just want to impress your partner.

Marinated Beet and Carrot SaladRecipe by Chef Michael Williams

This is a very refreshing salad with a tasty, super simple dressing that can be used for many other salads as well

Add the pear, sesame seeds and ginger to a food processor and puree until smooth.
Now add the vinegar and coconut milk and puree again to incorporate and then set aside.
Grate the carrots and beets with the large holes on a cheese grater and then mix together in a mixing bowl.
This is a nice low calorie dressing that you can use guilt free so add a liberal amount and stir to combine. Now portion the salad and garnish with green onion and sesame seeds.

Keep the carrots and beets separate and toss them with dressing separately to keep the beets from dying the carrots. This will give you a nicer presentation it you are using for a dinner party or just want to impress your partner.