| 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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