Refreshing for summer and so yin-yang on the plate, this salad serves 6.
1/4 cup minced shallot
2 Tbsp minced peeled fresh ginger
1 garlic clove, minced
1/4 cup rice vinegar
1 Tbsp soy sauce
1/2 tsp toasted sesame oil
Hot sauce, to taste
1/2 cup olive oil
4 cups finely shredded carrots
4 cups finely shredded peeled raw beets (approximately 3/4 lb)
Baby spinach leaves, for garnish
In a blender or food processor, puree first seven ingredients. With motor running, add olive oil in a stream and blend until smooth. In separate bowls, toss carrots with half of the dressing, and toss beets with remaining half. Divide carrot salad and beet salad among 6 plates, and garnish each plate with spinach leaves.