Roasted Root Vegetable Salad

MasterChef Latino Season 2

Chef Claudia Sandoval MasterClass

Oven Roasted Beets & Carrots

Ingredients:

3 red beets, peeled

¼ lb. Heirloom Carrots, peeled.

2 tblsp Grapeseed or vegetable oil

2 tblsp salt

Directions:

Preheat Oven to 400F

To Roast beets, coat with 1 tblsp oil, and season with salt and individually wrap in aluminum foil. Place on a sheet pan and roast in oven until fork tender 35-60 minutes.

To Roast Carrots, coat with 1 tblsp oil, and season with salt and place on sheet pan covered with silpat. Roast until fork tender about 20-35 mins. 

Roasted Beet Puree

Ingredients:

3 red beets, peeled

1/4 cup plain Greek yogurt

1 tblsp cup Grapeseed or vegetable oil

2 small mint leaves

½ tsp Orange zest

1 tblsp salt

Preheat Oven to 400F

To Roast beets, coat with oil, and season with salt and individually wrap in aluminum foil. Place on a sheet pan and roast in oven until fork tender 35-60 minutes.

Remove from foil, and place in a robo coupe or food processor and blend with remaining ingredients until smooth. 

Carrot Top Vinaigrette

Ingredients:

1 cup finely minced carrot top greens

½ cup red wine vinegar

¼ cup champagne vinegar

¼ cup honey

¼ cup  Grapeseed or vegetable oil

1 tblsp dijon mustard 

1 tblsp chives, finely minced

1 tblsp whole mustard seeds

1 tblsp salt

Directions:

In a large mixing bowl, whisk together red wine vinegar, champagne vinegar, honey, mustard, mustard seeds, chives and grapeseed oil. Lastly fold in Carrot top greens. 

Garnishes

Watermelon Radish

Easter Egg Radishes (MultiColor)

Golden Beet

Directions: 

Set Mandolin at Paper Thin setting. Slice Watermelon Radish and Easter Egg Radishes and place in Ice Water to crisp. Allow to steep in water for 10 mins. min. 

Peel Golden Beets. Slice thinly using Mandolin. 

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