Market salad & a split. Sous vide carrots and beets tossed in sherry vinaigrette, laid over a bed of carrot emulsion. Garnished with raw carrot and beet slices tossed in the sherry. Topped with candied hazelnuts

The raw beets should probably be a bit thinner, and *maybe* let sit in the sherry a while more before plating, so they’re very slightly pickled. I like raw beets, particularly a very fine julienne, but they can need a little chemical massaging. Or, if you want to just keep then thin and totally raw, then I’d say exploit that a bit and use a much more visually impressive beet, like a candy stripe, that would really pop with that sort of cut and presentation.

Sous vide carrots should have their greens cleaned up more at the base, and the greens themselves poking out of the top of the sous vide bag. You can do this by clipping the bag to the side of the container, and letting the water push the air out and do the work vacuum sealing normally would. As it’s a focal point of the dish, it needs to look nice; if it can’t look nice, just remove it.

Very nice otherwise; I’m not vegan/vegetarian, but I really, really dig on the explorations of those kinds of plates.

To add to other commenters, be sure serve clean bowls. I can see specks of vinaigrette and dirt, and the front bowl looks like it was wiped out. Sometimes you can get away with that, especially if it’s a small spot clean, but in this case it left an oily film all over the bowl. The front carrot looks like it fell over into the emulsion then was stood back up. Overall it’s very nice though. Just work on placing ingredients more carefully so you don’t have to go back in and fix it.