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1
Peel beets and carrots.
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2
Using a mandoline or possibly other manual slicer, cut beets and carrots into paper-thin slices and transfer each vegetable into a separate bowl.
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3
Sprinkle cornstarch over beets and toss well to coat.
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4
In a 3-qt saucepan heat oil till a deep-fat thermometer registers 350 F. Working in batches of 8 to 10 slices, add in beets to oil, making sure which each piece is separate.
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5
Fry, turning once or possibly twice, till crisp and beginning to shrivel, 30 seconds to 1 minute.
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6
Make sure oil returns to 350 F before adding next batch or possibly chips will be soggy and oil laden.
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7
When done, transfer chips with a large slotted spoon to paper towels to drain.
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8
While still hot, season with salt.
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9
Once beets are cooked, deep-fry carrots.
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10
Beet and carrot chips may be made 12 hrs ahead and kept, uncovered, at room temperature.
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11
Preheat grill.
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12
Rinse and dry dandelion leaves.
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13
Wilt leaves on grill for 45 seconds.
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14
When leaves are cold sufficient to handle, squeeze out excess liquid and cut into1 1/2 inch lengths.
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15
Reserve.
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16
Grilled Scallion Vinaigrette:On preheated grill, grill scallion for 3 min, turning to brown all sides.
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17
Remove from heat, cold, and chop finely, reserving any juice.
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18
You should have about 2 Tbsp.
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19
of minced scallion.
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20
In medium bowl, whisk together red onion, garlic, balsamic vinegar, extra virgin olive oil, lime, and salt and pepper.
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21
Add in grilled minced scallion and its juice and mix till well combined.
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22
Compose Salad:Drizzle grilled scallion vinaigrette over greens, tossing to ensure which each piece is well coated.
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23
Arrange on a platter.
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24
Scatter beet and carrot chips on top of greens, and serve immediately.
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25
Serves 6 as an appetizer or possibly side dish.
