Name: Carrot and Beet Salad with Ginger Vinaigrette
Yield: Serves 6
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

Can be prepared in 45 minutes or less.

Recipe information

Yield
Serves 6

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

Preparation

Step 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.
Step 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.

TagsSalad Beet Root Vegetable Vegetable Carrot Ginger Herbs & Spices Side Dinner Dairy Free Nut Free Keto Vegetarian Vegan Raw Easy No-Cook Blender Summer Spring Gourmet

Recipe notes

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