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, dried

  2 tbsp or 18g

Directions

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

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