Local Beets And Carrots Recipe
Pickled rhubarb, toasted hazelnut, raspberry vinaigrette
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Ingredients
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Vegetables
Pickled Rhubarb
Toasted Hazelnuts
Raspberry Vinaigrette
Method
Pickling the Rhubarb
- 1
- 2
Pickle the Rhubarb
Add chopped rhubarb to the pickling liquid and simmer for 5 minutes. Remove from heat and let cool.
Preparing the Vegetables
- 3
Roast the Beets and Carrots
Preheat the oven to 400°F (200°C). Peel and slice the beets and carrots, then toss them with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.
Toasting Hazelnuts
- 4
Toast the Hazelnuts
In a dry skillet over medium heat, toast hazelnuts for about 5-7 minutes or until golden and fragrant. Remove from heat and chop coarsely.
Making the Vinaigrette
- 5
Mix the Vinaigrette
In a bowl, whisk together raspberry puree, olive oil, honey, Dijon mustard, salt, and pepper until well combined.
Assembly
- 6
Combine and Serve
On a serving plate, arrange roasted beets and carrots. Top with pickled rhubarb, toasted hazelnuts, and drizzle with raspberry vinaigrette. Serve immediately.