Beet and Carrot Salad with Sesame Salt
Ingredients:
3 1/2 tablespoons minced shallot
3 tablespoons plus 2 teaspoons apple cider vinegar
2 tablespoons fresh orange juice
1 tablespoon white miso (fermented soybean paste)
1 teaspoon finely grated peeled fresh ginger
1/2 teaspoon finely grated orange peel
1/3 cup extra-virgin olive oil
2 tablespoons sesame seeds
3/4 teaspoon coarse kosher salt
4 2-inch-diameter red beets, peeled
1 pound carrots, peeled
Directions:
- Whisk shallot, vinegar, orange juice, miso, ginger, and orange peel in medium bowl.
- Let stand 10 minutes to allow flavors to blend. Gradually whisk in oil. Cover and chill dressing.
- Add sesame seeds to medium skillet. Toast over medium heat until golden brown, about 3 minutes.
- Add 3/4 teaspoon coarse salt; stir 30 seconds. Transfer sesame salt to small bowl and cool.
- Using shredding disc on processor or a box grater, coarsely grate beets and carrots. Transfer vegetables to large bowl. Add enough dressing to coat lightly. Add 1 tablespoon sesame salt. Toss to coat. Let marinate at room temperature 30 minutes. Season salad to taste with salt and pepper.
- Toss salad, adding additional dressing, if desired. Sprinkle with remaining sesame salt and serve.
8 Servings
