Carrot And Beet Salad With Ginger Vinaigrette Recipe

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Servings: 1


Cost per recipe $7.77 view details
  • 1/4 c. Chopped shallot
  • 2 Tbsp. Chopped peeled fresh ginger
  • 1 x Garlic clove, chopped
  • 1/4 c. Rice vinegar
  • 1 Tbsp. Soy sauce
  • 1/2 tsp Asian sesame oil Tabasco to taste
  • 1/2 c. Extra virgin olive oil
  • 4 c. Finely shredded carrots
  • 4 c. Finely shredded peeled raw beets, (about 3/4 lb.) Spinach leaves, washed thoroughly, for garnish if you like


  1. In a blender puree shallot, ginger, and garlic with rice vinegar, soy sauce, sesame oil, and Tabasco. With motor running add in extra virgin olive oil in a stream and blend till smooth.
  2. 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.
  3. Serves 6.
  4. NOTES : Epicurious. Can be prepared in 45 min or possibly less.


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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1055g
Calories 1377  
Calories from Fat 990 72%
Total Fat 112.1g 140%
Saturated Fat 15.56g 62%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 1512mg 63%
Potassium 2897mg 83%
Total Carbs 89.03g 24%
Dietary Fiber 23.4g 78%
Sugars 46.97g 31%
Protein 12.36g 20%
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