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© 2016 Simon Majumdar

All Rights Reserved

Roasted Beet & Sesame Carrot Salad

with

Roasted Hazelnuts & Silken Herb Tofu Dressing

Roasted Beet & Sesame Carrot Salad with Roasted Hazelnuts & Silken Herb Tofu Dressing

 

My beet and sesame salad paired with a great vegan alternative to traditional dairy dressings.

Simon Majumdar's Roasted Beet and Sesame Carrot Salad

Roasted Beet & Sesame Carrot Salad with Roasted Hazelnuts & Silken Tofu Dressing Recipe

 

Serves: 4

 

Ingredients

 

For the Beets

  • A mixture of striped, Chioggia and baby red beets. Stalks removed. (5

  • 4 Assorted Color carrots 

  • ¼ Cup mix of dry roasted white sesame seeds

  • 1 Tsp Sesame oil

  • 3 Tablespoons Olive Oil

  • Pinch Salt & Pepper

  • 1 tbs Champagne Vinegar

  • ½ Cup of Hazelnuts (skins removed, dry roasted and cut in half )

 

For the Dressing

  • 8oz of silken tofu

  • ½ Cup Assorted “soft” fresh herbs e.g dill, tarragon, chives, basil and mint (finely chopped)

  • 1/2 Lemon (juice and zest)

  • 1 tsp Champagne vinegar

  • 1/2 tsp Kosher salt

  • ½ tsp ground white pepper

  • Assorted fresh herb leaves for garnish

 

Instructions

  1. Place the beets on a layer of foil, sprinkle with Kosher salt and drizzle with two tablespoons of 

  2. olive oil. 

  3. Wrap tightly in the foil and roast in the oven for approximately 45mins - 1 hour at 275oF.  

  4. Remove the skins, allow to cool and cut each beet in quarters from root to stalk.

  5. Roast the carrots in a similar fashion for 20 minutes.  

  6. Allow to cook and then cut into 1in Allumettes.

  7. Mix remaining olive oil with the Champagne vinegar and the sesame oil.

  8. Add a pinch of salt and pepper and whisk to blend.

  9. Add the carrots and toss in the dressing.

  10. Add half the white sesame seeds and combine well.

  11. Cover and chill.

  12. Blend all of the sauce ingredients to a smooth paste and chill.