I love beets. I love them roasted and especially RAW. And once again, I’ve used what I have in the fridge to build this salad. Feel free to add carrots as well.
INGREDIENTS:
1 red beet washed and outer skin removed
1 yellow (orange) beet
1 zucchini washed and ends cut
1 tbsp toasted sesame seeds
ASIAN DRESSING:
1/4 cup rice vinegar
6 tbsp good quality extra virgin olive oil
1 tsp sesame oil
1 tsp or more grated fresh ginger(keep it whole in a ziplock bag in the freezer)
PREPARATION:
Simply grate the beets and zucchini into a large bowl. Cover and set aside.
Ok, I used a SPIROMAT which cuts your vegetables into long spaghetti like strands. There is less handling involved and makes everything look so much nicer.
Blend the dressing ingredients with a whisk or fork. Toast your sesame seeds.
Pour as much dressing as desired onto the raw vegetables and incorporate with your hands :)
Top with toasted sesame seeds.
This salad will keep in your fridge covered for 5 days.
