posted by Pat T 06-30-99 12:11 PM
Carrot and Beet Salad with Ginger Vinaigrette
1/4 cup minced shallots
2 tbsp. minced peeled fresh ginger
1 garlic clove, minced
1/4 cup rice vinegar
1 tbsp. soy sauce
1/2 tsp. 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 lb.)
Spinach leaves, washed thoroughly, for garnish if desired
In a blender, puree shallots, 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.
Makes 6 servings.
From Gourmet magazine