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Beet and Carrot Salad with Sesame Salt


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


  1. Whisk shallot, vinegar, orange juice, miso, ginger, and orange peel in medium bowl.
  2. Let stand 10 minutes to allow flavors to blend. Gradually whisk in oil. Cover and chill dressing.
  3. Add sesame seeds to medium skillet. Toast over medium heat until golden brown, about 3 minutes.
  4. Add 3/4 teaspoon coarse salt; stir 30 seconds. Transfer sesame salt to small bowl and cool.
  5. 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.
  6. Toss salad, adding additional dressing, if desired. Sprinkle with remaining sesame salt and serve.

8 Servings

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