Carrot and Beet Salad with Ginger Vinaigrette

• 1/4 cup minced shallot
• 2 tablespoons minced peeled fresh ginger
• 1 garlic clove, minced
• 1/4 cup rice vinegar (available at Asian markets and some supermarkets)
• 1 tablespoon soy sauce
• 1/2 teaspoon Asian (toasted) sesame oil
• Tabasco to taste
• 1/2 cup olive oil
• 4 cups finely shredded carrots
• 4 cups finely shredded peeled raw beets (about 3/4 pound)
• spinach leaves, washed thoroughly, for garnish if desired

1. In a blender puree shallot, ginger, and garlic with rice vinegar, soy sauce, sesame oil, and Tabasco.
2. With motor running add olive oil in a stream and blend until smooth.
3. In separate bowls toss carrots with half of the dressing and beets with remaining half.
4. Divide carrot salad and beet salad among 6 plates and garnish with spinach leaves.

shallot, fresh ginger, garlic, rice vinegar, soy sauce, asian, olive oil, carrots, beets, spinach

Taken from www.epicurious.com/recipes/food/views/carrot-and-beet-salad-with-ginger-vinaigrette-11685 (may not work)