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Carrot & Beet Salad with Ginger Vinaigrette Recipe

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This recipe for Carrot & Beet Salad with Ginger Vinaigrette is from Family Cookbook 2.0, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
¼ C minced shallot
2 T minced peeled fresh ginger
1 garlic clove, minced
¼ C rice vinegar (available at Asian markets and some supermarkets)
1 T soy sauce
½ tsp Asian (toasted) sesame oil
Tabasco to taste
½ C olive oil
4 C finely shredded carrots
4 C finely shredded peeled raw beets (about ¾ pound)
Directions:
Directions:
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.
Personal Notes:
Personal Notes:
The vinaigrette in this recipe is one of the most delicious things I’ve ever tasted. It totally makes the recipe and probably I should be putting it on everything I eat. Take my advice and double all the amounts on the dressing. Then you can keep some in the fridge to put on salads. I thought I hated beets because I had only eaten them cooked. Then I tried this recipe and realized that beets are quite delicious raw, especially with this divine sauce on them. This dish is a hard sell to anyone under 18, and lots of people over 18, so think twice before you bring it to a pot luck.

 

 

 

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