Directions:
- In a blender purée shallot, ginger, and garlic with rice vinegar, soy sauce, sesame oil, and Tabasco. With motor running add olive oil in a stream and blend until smooth.
- In separate bowls toss carrots with half of the dressing and beets with remaining half. Divide carrot salad and beet salad among 6 plates and garnish with spinach leaves.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 251.6 Kcal (1053 kJ) | ||
| Calories from fat | 171.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.05g | 29% | |
|---|---|---|---|
| Sodium | 298.52mg | 12% | |
| Potassium | 606.65mg | 13% | |
| Total Carbs | 19.54g | 7% | |
| Sugars | 11.25g | 45% | |
| Dietary Fiber | 5.56g | 22% | |
| Protein | 3.27g | 7% | |
| Vitamin C | 10.4mg | 17% | |
| Vitamin A | 0.9mg | 28% | |
| Iron | 1.1mg | 6% | |
| Calcium | 47mg | 5% | |
| Amount Per 100 g | |||
| Calories | 115.92 Kcal (485 kJ) | ||
| Calories from fat | 79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.78g | 29% | |
|---|---|---|---|
| Sodium | 137.54mg | 12% | |
| Potassium | 279.5mg | 13% | |
| Total Carbs | 9g | 7% | |
| Sugars | 5.18g | 45% | |
| Dietary Fiber | 2.56g | 22% | |
| Protein | 1.5g | 7% | |
| Vitamin C | 4.8mg | 17% | |
| Vitamin A | 0.4mg | 28% | |
| Iron | 0.5mg | 6% | |
| Calcium | 21.6mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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