Recipe - Carrot And Beet Salad With Ginger Vinaigrette

One fourth cup Minced shallot
2 tablespoon Minced peeled fresh ginger
1 Garlic clove; minced
One fourth cup Rice vinegar
1 tablespoon Soy sauce
One half teaspoon Asian sesame oil
Tabasco to taste
One half cup Olive oil
4 cup Finely shredded carrots
4 cup Finely shredded peeled raw
beets; (about Three fourths pound)
Spinach leaves; washed
thoroughly, for garnish if
desired

In a blender 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.

Gourmet April 1994

Per serving: 1000 Calories; 108g Fat (95% calories from fat); 2g Protein;
12g Carbohydrate; 0mg Cholesterol; 834mg Sodium

NOTES : Epicurious. Can be prepared in 45 minutes or less.
Posted to MCRecipe Digest by shade liveoak@polaris.net on Apr 13, 1998