Carrot and Beet Salad
 
 
Author:
Serves: 6 servings
Ingredients
  • ¼ cup minced shallot
  • 2 tablespoons minced peeled fresh ginger
  • 1 garlic clove, minced
  • ¼ cup rice vinegar (available at Asian markets and some supermarkets)
  • 1 tablespoon soy sauce
  • ½ teaspoon Asian (toasted) sesame oil
  • Tabasco to taste
  • ½ cup olive oil
  • 4 cups finely shredded carrots
  • 4 cups finely shredded peeled raw beets (about ¾ pound)
Instructions
  1. In a blender purée shallot, ginger, and garlic with rice vinegar, soy sauce, sesame oil, and Tabasco.
  2. Add olive oil in a stream and blend until smooth.
  3. In a large bowl toss carrots and beets with the dressing.
Notes
*to prevent the beets from bleeding, add the shredded beets into a bowl of ice water and let it sit there for a bit. drain the beets when ready to use.
Recipe by sprinkles and sauce at https://sprinklesandsauce.com/carrot-and-beet-salad-with-ginger-vinaigrette/