Raw beet and carrot salad

We enjoyed having friends and family visit the farm this weekend to lend a hand as well as provide good company. Some good eats came from it, too. Like this quick, easy beet and carrot salad. Take a look (my comments are in italics with parentheses):

Carrot And Beet Salad With Ginger Vinaigrette
Gourmet | April 1994

Yield: Serves 6

Can be prepared in 45 minutes or less.

Ingredients

1/4 cup minced shallot (I used a garden onion diced and green sliced thinly)
2 tablespoons minced peeled fresh ginger
1 garlic clove, minced (from the garden! Yum!)
1/4 cup rice vinegar (used seasoned rice vinegar)
1 tablespoon soy sauce
1/2 teaspoon Asian (toasted) sesame oil
Tabasco to taste (used a hot pepper from the garden, diced)
1/2 cup olive oil
4 cups finely shredded carrots (cut into matchsticks)
4 cups finely shredded peeled raw beets (about 3/4 pound) (used 4-5 beet roots and cut into matchsticks)
spinach leaves, washed thoroughly, for garnish if desired (did not use, instead garnished with feta cheese)

Preparation

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. (did not use blender. Put ingredients in Tupperware and shook until well mixed)

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. (did not separate but combined the carrots and beets)

20140714-204215-74535084.jpg Carrot and beet matchsticks…all from the garden. Carrots will be coming to market soon!

20140714-204312-74592761.jpgDressing added

20140714-204348-74628696.jpgTopped with a little feta cheese

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