Can be prepared in 45 minutes or less.

　　

Ingredients

Serves 6

　　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

　　

Step 1

In a blender purée shallot, ginger, and garlic with rice vinegar, soy sauce, sesame oil, and Tabasco. With motor running add olive oil in a stream and blend until smooth.

　　

Step 2

In separate bowls toss carrots with half of the dressing and beets with remaining half. Divide carrot salad and beet salad among 6 plates and garnish with spinach leaves.