| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Asian | Beets | 1 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. Posted to MC-Recipe Digest by shade <liveoak@polaris.net> on Apr 13, 1998
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