Carrot and Beet Salad with Ginger Vinaigrette

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

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.

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.

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