Carrot and Beet Salad with Ginger Vinaigrette

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

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