ROASTED GARLIC & LEMON DRESSING
Servings
about 2 people
Ready In:
35 min
Calories/serving:
90
Good For:
Appetizer
About this Recipe
By: Chef Hari Pulapaka
A melange of seasonal vegetables, about to go into the oven at 335 F. Lightly brushed with extra virgin olive oil, coarse salt, and coarse #malabar pepper. About 1 hour or until soft and roasted through.
Ingredients
2 medium whole carrots
4 small beets
6 small radishes
2 medium sweet potatoes
1 bulb garlic, sliced in half
1 inch piece of fresh ginger
1 jalapeno (optional)
1/2 lemon, de-seeded
coarse salt, as needed
1 tsp coarsely ground pepper
2 tbs extra virgin olive oil
1/2 cup apple cider vinegar
1/4 cup honey
1 tsp dijon mustard
METHOD
Wash and dry all the root vegetables. Poke slits with a knife into the beets and sweet potatoes. Coat all the root vegetables, garlic, ginger, and jalapeno with olive oil. Season well with salt and pepper. Spread uniformly on a baking sheet and cover with foil or a lid. Bake in a 330 F oven for 1 hour and 20 minutes. Remove and let cool.
Dressing:
In a food processor or blender, combine the roasted garlic cloves (squeezed out), roasted ginger, jalapeno, roasted lemon, vinegar, mustard, honey, salt, pepper and blend smooth. Taste the dressing and adjust the seasoning and thickness. It should be on the thicker side.
Cut up the roasted sweet potatoes, carrots, beets, and radishes (no need to peel any of the vegetables) into wedges and chunks, and serve with the dressing as a dipping sauce.
#sinfullyvegetarian #vegan #vegetarian #nutrition #plantbased #healthyfood #health #delicious
