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Beet and Carrot Salad with Coriander and Sesame Salt

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Beet and Carrot Salad with Coriander and Sesame Salt

Beet and Carrot Salad with Coriander and Sesame Salt

amanda

Equipment

  • - Handheld Mandoline Slicer

  • - Digital Vegetable Grater

  • - Kitchen Box Food Processor with Slicing Blade

  • - Salad Spinner

  • - High-Speed Blender

  • - Mandolin Slicer with Adjustable Blade

  • - Kitchen Gadget Set (Grater & Peeler)

  • - Safety Slicer Blade Sharpening Stone

  • - Kitchen Scale with Volume Measuring Capability

  • - Multifunction Food Processor

  • - Stainless Steel Cutting Board Set

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

Instructions

1

Instruction 1

Whisk shallot, vinegar, orange juice, miso, ginger, and orange peel in medium bowl. Let stand 10 minutes to allow flavors to blend. Gradually whisk in oil.
2

Instruction 2

Toast coriander seeds in small skillet over medium heat until beginning to brown, about 2 minutes. Cool. Transfer to spice mill; process until coarsely ground. Add sesame seeds to same skillet. Toast over medium heat until golden brown, about 3 minutes. Add 3/4 teaspoon coarse salt; stir 30 seconds. Transfer sesame salt to small bowl and cool. DO AHEAD: Dressing and toasted spices can be made 1 day ahead.
3

Instruction 3

Cover and chill dressing. Store toasted coriander and sesame salt in separate airtight containers at room temperature.
4

Instruction 4

Using shredding disc on processor or a box grater, coarsely grate beets and carrots. Transfer vegetables to large bowl. Add enough dressing to coat lightly. Add coriander and 1 tablespoon sesame salt. Toss to coat. Let marinate at room temperature 30 minutes. Season salad to taste with salt and pepper. DO AHEAD: Can be made 4 hours ahead. Cover and chill.
5

Instruction 5

Toss salad, adding additional dressing, if desired. Sprinkle with remaining sesame salt and serve.
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