Red Gem Lettuce with Roasted and Pickled Vegetables with a Maple Garlic Dressing

Kolev Klein Recipe By
  • Cooking and Prep: 1 h
  • Serves: 4
  • Contains:

A salad of fresh greens salad, roasted and pickled carrots, and pickled candy stripe beets, topped with a sweet and sour maple garlic mayo dressing. Serve with Surprise Steak with a Spicy Rub and Corn Salad.


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Ingredients (17)

Maple Garlic Dressing

Roasted Carrots

Pickled Carrots and Beets

For Serving

Start Cooking

Prepare the Dressing

  1. Thoroughly mix all ingredients until it becomes a very smooth dressing.

Prepare the Roasted Carrots

  1. Preheat oven to 400 degrees Fahrenheit.

  2. Peel carrots and toss with olive oil salt and pepper. Roast until just tender, about 15 minutes depending on the size of the carrots.

Prepare the Pickled Carrots and Beets

  1. Prepare the pickling liquid. Mix vinegar, sugar, and water vigorously until the sugar is dissolved.

  2. Add carrots and beets to the picking liquid. Let sit for at least 45 minutes to an hour. (Can pickle for longer if desired.)

To Assemble

  1. Lay the lettuce in a wide serving bowl or individual plates.

  2. Top with roasted carrots and pickled vegetables. Drizzle Maple Garlic Dressing over. Serve immediately.

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