Carrot Ginger Dressing
Total Time
30 mins
Prep Time
10 mins
Cook Time
20 mins
Rating
5 out of 5 stars
(14)
Ingredients
4-6 servings
- 1½ cups chopped carrots, 1 large or 2 small carrots
- ⅔ to 1 cup water
- ½ cup extra-virgin olive oil, more for drizzling
- ¼ cup rice vinegar
- 1 tablespoon chopped fresh ginger
- ½ teaspoon sea salt
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Preparation
Step 1
Preheat the oven to 400°F and line a baking sheet with parchment paper.
Step 2
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.
Step 3
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.
Step 4
Chill the dressing in the fridge until ready to use.
Step 5
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Chef's notes
This carrot ginger dressing keeps well in an airtight container or Mason jar in the fridge for up to a week.
You can adjust the thickness by varying the amount of water used.
