Roasted Beets and Heirloom Carrot Salad

Frisée lettuce, first pressed canola oil & verjus dressing, crispy red onions

Plate Setup
100g       beets (red, golden and striped), cooked and sliced / cut into different shapes
30g         heirloom carrot slivered, blanched
3-4pcs  small leaves frisée lettuce
1g              radish sprouts
30ml      verjus vinaigrette
5ml         first pressed canola oil, drizzled
5pcs       crisp fried thin red onion rings

Verjus Vinaigrette (Yield 10 servings of dressing, can keep remainder in fridge for 3 days)

5ml         honey
5ml         Dijon mustard
5g           minced shallots
100ml    verjus
200 ml   canola oil
To taste salt and pepper

Combine honey, Dijon, shallots and verjus in bowl
Whisk to combine
Slowly whisk in oil to emulsify
Season with salt and pepper

Crisp Fried Onion Rings

30g         seasoned flour
5pc         red onion rings, thinly sliced
Kosher salt

Dredge rings in seasoned flour
Fry until crisp
Season with some kosher salt as they come out of fryer

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