"At Maude, we put locally sourced, seasonal ingredients under a microscope and experiment to see how many ways we can make something taste delicious," says Stone. "We serve it raw, dehydrate it, grind it, purée it, turn it into a sorbet. In this salad, you'll enjoy pickled beetroot and blood orange chips, plus chewy cooked carrots and fresh carrots that are shaved paper-thin. The salad tastes as bold and vibrant as it looks." Start this recipe a day ahead to pickle the beetroot and make the orange chips.
Note Blood orange oil is available from select health-food shops. The blood orange chips can also be made using a dehydrator. If baby crimson turnips are unavailable, substitute baby turnips.