Carrot and beet salad with ginger vinaigrette
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Carrot and beet salad with ginger vinaigrette
  Salad    Ginger    Beets    Carrots  
Last updated 6/12/2012 1:12:24 AM. Recipe ID 40342. Report a problem with this recipe.
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      Title: Carrot and beet salad with ginger vinaigrette
 Categories: Beets
      Yield: 1 Servings
 
    1/4 c  Minced shallot
      2 tb Minced peeled fresh ginger
      1    Garlic clove; minced
    1/4 c  Rice vinegar
      1 tb Soy sauce
    1/2 ts Asian sesame oil
           Tabasco to taste
    1/2 c  Olive oil
      4 c  Finely shredded carrots
      4 c  Finely shredded peeled raw
           -beets; (about 3/4 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. 




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Recipe ID 40342 (Apr 03, 2005)

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