- 1/4 cup minced shallot
- 2 tablespoons minced peeled fresh ginger
- 1 garlic clove, minced
- 1/4 cup rice vinegar
- 1 tablespoon soy sauce
- 1/2 teaspoon 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
In a blender or food processor, 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.
Source: Gourmet, April 1994