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Carrot & Beet Salad with Ginger Vinaigrette Recipe

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This recipe for Carrot & Beet Salad with Ginger Vinaigrette, by , is from Family Cookbook 2.0, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joslyn Aubin

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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