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.