Beet and carrot salad with coriander and sesame salt
This vibrant Beet and Carrot Salad combines earthy beets and sweet carrots with a zesty vinaigrette featuring miso, ginger, and sesame butter. It's a nutritious and colourful dish perfect for any meal.
Cook time 70 min
Prep time 30 min
Ingredients:
3.33 tbsp vinegar1/3 cup olive oil
1 tbsp miso
1.50 tsp coriander leaves
2 cups carrots
4 beets
2 tbsp orange juice
1 tsp ginger
3/4 tsp salt
3.50 tbsp onion
1 tsp orange zest
2 tbsp sesame butter
This vibrant Beet and Carrot Salad with Coriander and Sesame Salt is a perfect blend of earthy beets, sweet carrots, and a zesty dressing. Not only is it visually pleasing, but it's also packed with nutrients, making it a healthy yet delicious addition to any meal.
Instructions:
- In a medium bowl, combine the vinegar, olive oil, miso, orange juice, grated ginger, salt, and orange zest.
- Whisk the ingredients together until the vinaigrette is well-emulsified and smooth. Set aside.
- Peel the beets and shred them using a grater or a food processor.
- Shred the carrots using a grater or a food processor.
- Finely chop the onion and fresh coriander leaves.
- In a large salad bowl, combine the shredded beets, shredded carrots, and chopped onion.
- Drizzle the prepared vinaigrette over the vegetable mixture.
- Toss the salad gently to ensure that the vegetables are evenly coated with the vinaigrette.
- Sprinkle the chopped coriander leaves over the salad.
- Drizzle the sesame butter over the top of the salad for an extra nutty flavor.
- Transfer the salad to a serving dish and enjoy immediately, or refrigerate it for up to a couple of hours to allow the flavors to meld together.
Serve your Beet and Carrot Salad with Coriander and Sesame Salt as a refreshing appetizer or a light main course. The unique combination of flavors and textures will surely delight your taste buds and impress your guests.
Beet and carrot salad with coriander and sesame salt FAQ:
Store leftover salad in an airtight container in the refrigerator for up to 2 days. The flavors may meld and enhance over time, but the salad is best enjoyed fresh.
If cooking beets, boil or roast them until fork-tender, which typically takes about 30-45 minutes. You can check doneness by inserting a knife or fork into the beet; it should slide in easily.
Yes, you can substitute sesame butter with tahini or almond butter for a similar texture, but note that it will slightly alter the flavor profile.
You can use any mild vinegar, such as apple cider or white wine vinegar. Each will give a slightly different taste, so choose based on your preference.
This salad is naturally gluten-free, but ensure that the miso used is labeled gluten-free, as some varieties may contain gluten.
Tips:
- To save time, you can use a food processor to grate the carrots and beets.
- Ensure your beets are cooked to a tender consistency before adding them to the salad.
- Feel free to adjust the amount of ginger and coriander to match your taste preference.
- For an extra crunch, you can add some roasted nuts or seeds on top of the salad before serving.
- If available, use fresh-squeezed orange juice for the dressing to enhance the flavor.
Nutrition per serving
8 ServingsCalories 60kcal
Protein 1.97g
Carbohydrates 9g
Fiber 2.64g
Sugar 5g
Fat 11g
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