Asian Beet and Carrot Salad

• 6 each beets golden or red
• 3 cups carrots peeled, and slice into 1/8 inch slices
• 2 tablespoons soy sauce, sodium reduced or to taste
• 3 tablespoons rice vinegar or as needed
• 1 tablespoon sesame oil or as needed
• 1/2 inch ginger peeped and freshly grated
• 1 clove garlic minced
• 1/2 bunch cilantro freshly chopped
• 2 each scallions, spring or green onions finely chopped
• 1 each hot chili peppers freshly chopped, optional
• 1/2 tablespoon sesame seeds toasted

1. Preheat the oven to 350F (180C) F and bring a pot of water to a boil.
2. Wash the beet well and pat dry.
3. Place the beets on a large piece of foil, drizzle a bit olive oil, sprinkle with some salt and black pepper.
4. Wrap up the beets and roast for about 1 hour, or until fork tender.
5. While beets are cooking, add all the dressing ingredients in a large bowl, and whisk until well blended.
6. Allow the beets to cool enough to handle, peel the skins off.
7. Chop the beets into wedges and place into the same large bowl with the dressing.
8. Slice the carrots on the bias about 1/8 thick, blanch the carrots in the boiling water for about 3 minutes.
9. Rinse under cold water and pat dry.
10. Add them into the bowl with the beets and dressing.
11. Toss beets, carrots and dressing until well coated.
12. Transfer to a serving platter.
13. Chill in the refrigerator until ready to use.
14. The salad can be made 1 or 2 days ahead.

beets golden, carrots, soy sauce, rice vinegar, sesame oil, ginger, garlic, scallions, hot chili peppers, sesame seeds toasted

Taken from recipeland.com/recipe/v/asian-beet-carrot-salad-53266 (may not work)