Recipe: Carrot and Beet Salad with Ginger


1/4 cup minced shallot
2 tsp. minced peeled fresh ginger
1 garlic clove, minced
1/4 cup rice vinegar
1 tsp. soy sauce
1/2 tsp. toasted sesame oil
Tabasco to taste
1/2 cup olive oil
4 cups finely shredded carrots
4 cups finely shredded peeled raw beets (about 3/4 lb.)
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.