Raw vegetable salad
Roasted beets, shaved carrots, asparagus, breakfast radish with Prosecco vinaigrette
3 golden beets
3 red beets
3 TBSP kosher salt
Separate the beets by color in two different baking dishes. Pre heat the oven to 350 salt the beets and cook for 35 minutes. Allow time to cool then peel, do not mix the colors the red beets will bleed.
1 ea white asparagus ( shaved just with a peeler nice long ribbons)
1 ea carrot shaved the same as the asparagus
1 ea breakfast radish sliced thin
In a small mixing bowl, toss veg with 2oz of prosecco vinaigrette. Season with salt and pepper and place onto the roasted beets like picture.
Prosecco vinaigrette yields 1qt
4oz red beets
3oz Champagne vinaigrette
3oz Red wine vinaigrette
4oz Blended oil
Place all ingredients in the blender run until all is mixed well about a minute. Then emulsify with the blended oil and evo slowly add salt and pepper to taste refrigerate and serve when ready.
¼ cup Cooked Red Quinoa-at room temperature
Cover with water and cook. When cooked lay on sheet pan in the oven at 300 for 20 minutes, should be very dry. Once dry fry the quinoa for 2-3 minutes and place on paper towel to absorbed oil.