Red Gem Lettuce with Roasted and Pickled Vegetables with a Maple Garlic Dressing
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
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Cooking tools:
- Blender
- Mixing bowl
- Whisk
- Oven
- Baking sheet
- Peeler
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Mason jar
- Spoon
- Serving bowl
- Plate
Ingredients
- 4 tablespoons Gefen Maple Syrup (do not use pancake syrup)
- 3 tablespoons red wine vinegar
- 2 tablespoons Gefen Coconut Milk
- 1 tablespoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup mayonnaise
- 1 bunch fresh carrots
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup vinegar (use gluten-free if needed)
- 1 cup sugar
- 1/2 cup water
- 12 small garden carrots or 6 regular carrots, cut into sticks or sliced thin
- 3–4 candy stripe beets, thinly sliced
- 2 heads red gem and 1 head frisee lettuce
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