Chances are you’re familiar with the humble carrot.
While not quite trendy, this root vegetable is easy to find and incorporate in meals throughout the week, whether as a snack in its raw form, roasted with olive oil and spices, or sautéed in a mirepoix for soups. Rich in antioxidant beta-carotene, which promotes vitamin A production in the body, carrots are also a good source of fiber, vitamins C and K, and potassium.
SideTrack's Shaved Rainbow Carrots with Goat Cheese and Pine Nut Vinaigrette
2
servingsIngredients
- 1/4 cup
+ 1 tbsp. finely chopped pine nuts
- 1 1/2 tsp.
finely minced shallots
- 1/4 cup
arbequina olive oil
- 1 tbsp.
+ 1 tsp. red wine vinegar
- 1/4 tsp.
minced anchovy
- 1 tbsp.
chopped parsley
Pinch of kosher salt
Pinch of freshly cracked black pepper
- Salad:
- 1
small bunch of rainbow carrots
- 1
celery rib
- 4
small radishes
- 2 oz.
warmed (or room temperature) goat cheese
Sprigs of dill
Cilantro leaves
Directions
For the dressing, add all ingredients to a bowl and whisk together until combined thoroughly. Adjust seasoning as needed.
Shave the carrots, celery, and one of the radishes on a mandolin (or a vegetable peeler). The shaved vegetables should be extremely thin and almost see-through. Slice three radishes in half.
Soak the shaved vegetables in a bowl of ice water for 10 minutes, or until they have curled. Remove the vegetables from the water and blot dry with a towel.
Spread the warm goat cheese across the bottom of your plate in a circle.
Dress the carrots, celery, and radishes in the pine nut vinaigrette and toss thoroughly to coat.
Mound the vegetables in the center of your goat cheese and arrange them nice and high on the plate. Garnish with sprigs of dill and cilantro leaves.
Did you know?
- Carrots are often recognized for their orange hue, but they can also be found in shades of purple, white, yellow, and red. Each color boasts its own unique flavor and nutritional profile!
