Corn,Beet And Carrot Slaw With Ginger Infused Vinaigrette

• The night before
• Approximately 2 inch piece of ginger peeled and grated
• 1 bunch baby beets washed and peeled
• 1 bunch small or young carrots, washed and peeled
• 1/4 cup rice wine vinegar
• 2 tablespoons olive oil
• 1/2 teaspoon dijon mustard
• salt and pepper to taste
• Putting it all together
• 3 ears corn, kernels removed
• salt and pepper to taste

1. Add the grated ginger to the rice wine vinegar, olive oil, mustard, salt and pepper. Place in a jar shake or stir and let sit for an hour.
2. While the vinaigrette is sitting, start prepping the carrots and beets. Wash and peel. Grate the beets into a bowl, then shave the carrots. When the vinaigrette is ready strain to remove the ginger (or you can keep it in if you wish) and pour over your beets and carrots. Cover and refrigerate overnight.
3. When you have removed the kernels from the corn (don't throw the cobs away, save in ziplock bag) add the corn kernels to the marinated beets and carrots, toss together and serve.

night before, ginger, baby beets washed, young carrots, rice wine vinegar, olive oil, dijon mustard, salt, together, corn, salt

Taken from food52.com/recipes/13710-corn-beet-and-carrot-slaw-with-ginger-infused-vinaigrette (may not work)