Carrot and beet salad with ginger vinaigrette
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Minced shallot |
| 2 | tablespoons | Minced peeled fresh ginger |
| 1 | Garlic clove; minced | |
| ¼ | cup | Rice vinegar |
| 1 | tablespoon | Soy sauce |
| ½ | teaspoon | Asian sesame oil |
| Tabasco to taste | ||
| ½ | 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
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.
Serves 6.
Gourmet April 1994
Per serving: 1000 Calories; 108g Fat (95% calories from fat); 2g Protein; 12g Carbohydrate; 0mg Cholesterol; 834mg Sodium NOTES : Epicurious. Can be prepared in 45 minutes or less.
Posted to MC-Recipe Digest by shade <liveoak@...> on Apr 13, 1998
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