Carrot and Beet Salad with Ginger Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Can be prepared in 45 minutes or less. Ingredients:
1/4 cup minced shallot |
2 tablespoons minced peeled fresh ginger |
1 garlic clove, minced |
1/4 cup rice vinegar (available at asian markets and some supermarkets) |
1 tablespoon soy sauce |
1/2 teaspoon asian (toasted) sesame oil |
tabasco to taste |
1/2 cup olive oil |
4 cups finely shredded carrots |
4 cups finely shredded peeled raw beets (about 3/4 pound) |
spinach leaves, washed thoroughly, for garnish if desired |
Directions:
1. 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.
2. 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.
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