Carrot And Beet Salad With Ginger Vinaigrette Recipe
Servings: 1
Ingredients
- 1/4 c. Chopped shallot
- 2 Tbsp. Chopped peeled fresh ginger
- 1 x Garlic clove, chopped
- 1/4 c. Rice vinegar
- 1 Tbsp. Soy sauce
- 1/2 tsp Asian sesame oil Tabasco to taste
- 1/2 c. Extra virgin olive oil
- 4 c. Finely shredded carrots
- 4 c. Finely shredded peeled raw beets, (about 3/4 lb.) Spinach leaves, washed thoroughly, for garnish if you like
Directions
- In a blender puree shallot, ginger, and garlic with rice vinegar, soy sauce, sesame oil, and Tabasco. With motor running add in extra virgin olive oil in a stream and blend till 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.
- NOTES : Epicurious. Can be prepared in 45 min or possibly less.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1055g | |
| Calories 1377 | |
| Calories from Fat 990 | 72% |
| Total Fat 112.1g | 140% |
| Saturated Fat 15.56g | 62% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1512mg | 63% |
| Potassium 2897mg | 83% |
| Total Carbs 89.03g | 24% |
| Dietary Fiber 23.4g | 78% |
| Sugars 46.97g | 31% |
| Protein 12.36g | 20% |
