Soba Salad With Cukes And Roots

• For the salad
• 2 bundles soba noodles (from 10.58 oz/300 g package)
• 3 baby carrots, washed, peeled, ends trimmed
• 3 baby beets, washed peeled, ends trimmed
• 1 japanese cucumber, halved lengthwise, seeded and cut into 1-inch matchsticks
• 1 bunch beet greens, roughly chopped
• For the dressing
• 4 tablespoons fresh carrot juice
• 2 tablespoons tamari or soy sauce
• 2 tablespoons lemon juice
• 1 1/2 teaspoons sesame oil
• 1 teaspoon fresh ginger, peeled, grated

1. Cook soba noodles according to directions on package. Place chopped greens in colander. Drain soba into the same colander to wilt the greens. Rinse with cold water and toss to mix greens with noodles. Set aside and let drain.
2. Peel baby carrots, beets. Using same peeler, continue to peel vegetables crosswise, making thin circular pieces. Place cucumber matchsticks, carrot and beet cuts in a bowl with ice water, letting vegetables sit for a few minutes until crisp. If ice is not available, place vegetables in a bowl with water and place in freezer for a few minutes. Drain vegetables.
3. Combine dressing ingredients in a small bowl or jar and whisk to mix.
4. Place noodles and greens in serving bowl. Fold in cut vegetables. Pour dressing over salad and toss to coat. Serve and enjoy!

salad, noodles, baby carrots, baby beets, japanese cucumber, beet greens, dressing, fresh carrot juice, soy sauce, lemon juice, sesame oil, fresh ginger

Taken from food52.com/recipes/5039-soba-salad-with-cukes-and-roots (may not work)