Name: Beet and Carrot Salad with Coriander and Sesame Salt
Cook time: 30 minutes
Total time: 1 hour 10 minutes
Yield: Makes 8 servings
Ingredients: 3 1/2 tablespoons minced shallot; 3 tablespoons plus 2 teaspoons apple cider vinegar; 2 tablespoons fresh orange juice; 1 tablespoon white miso (fermented soybean paste); 1 teaspoon finely grated peeled fresh ginger; 1/2 teaspoon finely grated orange peel; 1/3 cup extra-virgin olive oil; 1 1/2 teaspoons coriander seeds; 2 tablespoons sesame seeds; 3/4 teaspoon coarse kosher salt; 4 2-inch-diameter red beets, peeled; 1 pound carrots, peeled; Ingredient info: White miso (also known as shiro miso) is available in the refrigerated Asian foods section of some supermarkets and at a natural food stores and Japanese markets

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Beet and Carrot Salad with Coriander and Sesame SaltNigel Cox

The shredding disc on the food processor makes quick work of grating the beets and carrots. For a pretty presentation, spoon the salad onto a bed of beet greens, spinach, or arugula. Serve with burgers or fish.

Recipe notes

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