Rainbow Carrot & Citrus Salad with Turmeric Vinaigrette

When winter is almost over and spring is on it's way, this dish is the perfect blend of the seasons as they change. The winter citrus season is coming to a close and spring is arriving with beautifully colored carrots. 

When winter is almost over and spring is on it's way, this dish is the perfect blend of the seasons as they change. The winter citrus season is coming to a close and spring is arriving with beautifully colored carrots. 

 

Active Time: 1 hour
Makes Serves 6 to 8 as a side dish

Ingredients

Carrots

1¼ to 1½ lbs rainbow carrots, small to medium size if possible
1 tablespoon neutral flavored oil like Thrive® oil or avocado oil
½ teaspoon kosher salt

Citrus

1 blood orange, zested, skin removed and cut into ¼-inch thick rounds
2 Meyer lemons, zested. 1 segmented and 1 skin removed and cut into ¼-inch thick rounds
1 pink grapefruit – zested and segmented. Reserve 1 tablespoon juice for the vinaigrette
1 tangerine, zested, skin removed and cut into ¼-inch thick rounds
1 Cara Cara orange – zested and segmented. Reserve 1 tablespoon juice for the vinaigrette

Turmeric Vinaigrette

½ teaspoon of zest from each of the blood orange, Meyer lemon, pink grapefruit, tangerine and Cara Cara orange
1 tablespoon Cara Cara orange juice
1 tablespoon pink grapefruit juice
1 tablespoon finely diced shallot
½ teaspoon finely chopped or grated garlic
1 teaspoon honey
1 teaspoon Dijon mustard
2 tablespoons white wine vinegar
1 teaspoon grated fresh turmeric or ½ teaspoon ground turmeric
1/4 cup neutral flavored oil like Thrive® oil or avocado oil
½ teaspoon kosher salt

Click here for segmenting instructions...

Preparation

Preheat the oven to 475° F.

Carrots

Rinse and clean carrots. Don’t peel them. Bring a large pot of salted water to a boil. Cook carrots for 6 to 8 minutes, until just tender with a crisp center. Transfer to a bowl of ice water to stop the cooking process. Drain the carrots and pat very dry. The dryer the carrots, the crispier they’ll get.

Put the carrots on a baking sheet and toss with 1 tablespoon of oil and 1 teaspoon salt. Roast for 20 to 25 minutes, until edges are crispy. Cool to room temperature.

Turmeric Vinaigrette

Whisk all ingredients together until well blended. Alternatively, put ingredients into a jar and shake vigorously. Any leftover dressing will last for at least a month in your refrigerator. 

To Serve

Place the carrots on a platter, keeping the same colors together to form a rainbow. Spoon the vinaigrette over the carrots. Place the citrus segments and rounds with the carrots of similar colors – this will make the rainbow effect more dramatic.