Wednesday, February 22, 2012

Beet and carrot medallion salad

I used my mandolin to make super thin slices of carrots and gold and red beets, then blanched each of them (separately) for less than a New York minute in salty water. I playfully arranged the root medallions on a plate along with dabs of goat cheese, parsley and toasted walnuts, then I drizzled the plate with a honey orange dressing. Crazy fun!

Honey orange dressing 

1/2 shallot, minced
2 tbsp grapeseed oil 
1 tbsp orange blossom honey
1 tbsp orange marmalade
2 tbsp orange juice
1 tbsp champagne vinegar
salt + pepper to taste

Heat all ingredients in a saucepan 
to melt in and blend the honey 
and reduce. This thickens it a bit.
Adjust flavors to your liking.

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