Carrot Ginger Dressing
User Reviews
5
Carrot Ginger Dressing
Description
The recipe begins with roasting chopped carrots tossed in olive oil until tender and caramelized. Once roasted, the carrots are combined in a blender with fresh ginger, extra-virgin olive oil, rice vinegar, and sea salt, along with water to adjust consistency.
Blending until smooth produces a bright orange, creamy dressing with a pleasant balance of natural sweetness from the carrots and a subtle heat from the ginger. The extra-virgin olive oil contributes richness, while rice vinegar adds acidity.
This dressing can be chilled before use and works well drizzled on salads or vegetables, offering a fresh alternative to heavier dressings. Adjusting the water quantity allows customization of thickness for various uses.
Ingredients
- 1½ cups carrot 1 large or 2 small carrots, chopped
- ⅔ to 1 cup water
- ½ cup extra-virgin olive oil more for drizzling
- ¼ cup rice vinegar
- 1 tablespoon ginger chopped fresh
- ½ teaspoon salt sea salt
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Toss the carrots with olive oil and spread evenly on the baking sheet. Roast for 20 to 25 minutes, or until the carrots are soft.
- Transfer the cooked carrots to a blender and add ⅔ cup water, the olive oil, vinegar, ginger, and salt. Blend the dressing until smooth. If the dressing is too thick, add up to ⅓ cup more water and blend again.
- Chill the dressing in the fridge until ready to use.
User Reviews
Overall Rating
5
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