Carrot and Beet Salad with Ginger Vinaigrette
1/4 cup minced shallot (onions will work as well)
2 tablespoons minced peeled fresh ginger
1 garlic clove, minced
1/4 cup rice vinegar (available at Asian markets and some supermarkets)
1 tablespoon soy sauce
1/2 teaspoon sesame oil
1/2 cup olive oil
4 cups finely shredded carrots
4 cups finely shredded peeled raw beets (about 3/4 pound)
spinach or lettuce leaves, washed thoroughly, for garnish if desired
In a blender purée shallot, ginger, and garlic with rice vinegar, soy sauce, and sesame oil. 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 4 plates and garnish with spinach or lettuce leaves.