Beet and Carrot Salad with Coriander and Sesame Salt

Ingredients

• Vinegar

  Cider

  3 ⅓ tbsp or 50g

• Olive oil

  Salad or cooking

  ⅓ cup or 72g

• Miso

  1 tbsp or 17g

• Coriander seed

  Spices

  1 ½ tsp or 3g

• Carrots

  Raw

  4 cup grated or 440g

• Beets

  Raw

  4 beet or 328g

• Orange juice

  2 tbsp or 31g

• Ginger root

  Raw

  1 tsp or 2g

• Salt

  Table

  ¾ tsp or 5g

• Shallots

  Raw

  3 ½ tbsp chopped or 35g

• Orange zest

  ½ tsp or 1g

• Sesame seeds

  Seeds, whole, roasted and toasted

  2 tbsp or 30g

Directions

1. Whisk shallot, vinegar, orange juice, miso, ginger, and orange zest in a medium bowl. Let stand 10 minutes to allow flavors to blend. Gradually whisk in oil.
2. Toast coriander seeds in a small skillet over medium heat until fragrant and beginning to brown, about 2 minutes. Cool. Transfer to a spice mill and process until coarsely ground.
3. Add sesame seeds to the same skillet. Toast over medium heat until golden brown, about 3 minutes. Add 3/4 teaspoon coarse salt and stir 30 seconds. Transfer sesame salt to a small bowl and cool.
4. Using the shredding disc on a food processor or a box grater, coarsely grate beets and carrots. Transfer vegetables to a large bowl.
5. Add enough dressing to coat the vegetables lightly. Add coriander and 1 tablespoon of sesame salt. Toss to coat. Let marinate at room temperature 30 minutes. Season to taste with salt and pepper.
6. Toss salad, adding additional dressing, if desired. Sprinkle with remaining sesame salt and serve.

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