Three Root Salad with Split Yogurt Dressing

Jul 6, 2012 by

This past Monday at the famers market, I let my instinct choose the produce and not my weekly menu plan. When the balance of power shifts to that which rightfully deserves it, the experience becomes quite different. In this case, it was the veggies. The beets were so radiantly red, the carrots were crisp yet moist and the radishes were bold in flavor with their ongoing dialogue of sweetness and peppery.

With ingredients so fresh and beautiful that lacked that tired appearance of their grocery store equivalents, maintaining their integrity felt like the only thing to do. Naturally, a salad came to mind.Since root vegetables are a little woody in texture and labor intensive in the chewing process, the key is to slice them nice and thin. Most graters have a mandolin setting which provide for Carpaccio slices of vegetables and making them delicate and uniform.

Michael Orgatz

To compliment my root vegetable trio salad, I made a split yoghurt dressing. Split yoghurt is achieved when acid is added to heated yoghurt. The dressing is then restored to its velvety consistency. The split yoghurt is light and nimble and despite the omission of mayonnaise or cheese, it is creamy. Oh Yes, indeed it is!

Perfect vegetable discs that are coated in a tangy creamy warm sauce are a unique but simple way of serving a root vegetable salad. It was certainly a winner around my family dinner table and my kids even went for seconds.

Trio root with split yoghurt dressing

Ingredients

2 medium-sized carrots
3 medium sized beets
6 red/ French radishes
2 shallots, finely sliced in to rounds
4 sprigs of chives, torn in ½
1 cup low fat yoghurt
1 clove garlic
2 tbsp. vinegar
6 tbsp. olive oil
Salt and Pepper

Method

1) Lightly sauté the garlic, add the yoghurt and bring to a boil, reduce to a simmer
2) When the garlic softens, add the vinegar. The yoghurt will split at this point. Blend with an immersion blender for a smooth consistency. Whisk in the olive oil to create an emulsion
3) Season with salt and pepper and add more vinegar if you like more zing in the dressing
4) Toss salad components together and dress in warm yoghurt dressing

Serving Suggestions

Serve with any rustic bread or crush some stale bread in to the salad

Pearls Of Wisdom

This dressing works well with any seasonal vegetable. Allow your ingredient choice to be guided by the freshest and most attractive.

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