As usual, because I had no shallots on hand, I simply added an extra clove of garlic. I also reduced the oil quite a lot, as we like a tart-ish dressing. (Even doing this, the dressing did not make me pucker). Finally, I am reducing the quantity of vegetables here because 3/4 lb each of beets and carrots makes a LOT of salad, even for a family of four. The good news is it holds beautifully for several days. Paired with Evan's grilled halibut and salmon with a garlic-soy-maple syrup marinade (recipe to follow), broccoli, and red quinoa, we had a great Sunday dinner.
I used red beets and orange carrots and blithely mixed them (instead of keeping them separate as Epicurious recommends). The market vendor and I joked that next time I should use purple carrots and golden beets, which were also available! Joking aside, doing that might keep the colors more distinct.
3 TBSP unseasoned rice vinegar
2 tsp soy sauce (if you need a gluten-free dish, make sure your soy sauce is gluten-free)
2 cloves peeled garlic
Zest of one mandarin orange or half a full-sized orange or 1 lemon (optional)
3/4 to 1 tsp honey (optional)
1 TBSP grated fresh ginger
3 TBSP olive or other oil
1/2 lb trimmed beets
1/2 lb trimmed carrots
- Using a blender or mini food processor, blend rice vinegar, soy sauce, garlic, ginger and zest and honey if using until garlic is finely chopped and ingredients are well mixed
- Add oil in a steady stream if possible or just dump into a mini food processor and blend until oil has been well incorporated. Set aside
- Using the grating attachment on a full food professor, grate the carrots, then the beets, putting them in a large bowl when done. If you don't mind sore arms, of course you could use a box grater
- If your dressing has separated, give it another whiz and pour over the beets and carrots. Stir well
- Let marinate in fridge or on counter at least an hour. Keeps very well for several days