8 Servings 70 min Cook
3 1/3 Tbsp Vinegar
1/3 Cup Olive Oil
1 Tbsp Miso
1 1/2 Tsp Coriander Seed
4 1/2 Grams Carrots
4 Beet (2" dia) Beets
2 Tbsp Orange Juice
1 Tsp Ginger
3/4 Tsp Salt
3 1/2 Tbsp chopped Shallots
1/2 Tsp Orange Peel
2 Tbsp Sesame Seeds
Finely grate fresh ginger to equal 1 tsp.
Finely grate orange peel to equal 1/2 tsp.
Whisk shallot, vinegar, orange juice, miso,
ginger, and orange peel in medium bowl.
Let stand 10 minutes to allow flavors to
blend.
Gradually whisk in oil.
Toast coriander seeds in small skillet
over medium heat until beginning to brown,
about 2 minutes.
Cool.
Transfer to spice
mill; process until coarsely ground.
Add
sesame seeds to same skillet.
Toast over
medium heat until golden brown, about 3
minutes.
Add 3/4 teaspoon coarse salt; stir
30 seconds.
Transfer sesame salt to small
bowl and cool.
DO AHEAD: Dressing and
toasted spices can be made 1 day ahead.
Cover and chill dressing.
Store toasted
coriander and sesame salt in separate
airtight containers at room temperature.
Using shredding disc on processor
or a box grater, coarsely grate beets and
carrots.
Transfer vegetables to large
bowl.
Add enough dressing to coat lightly.
Add coriander and 1 tablespoon sesame
salt.
Toss to coat.
Let marinate at room
temperature 30 minutes.
Season salad to
taste with salt and pepper.
DO AHEAD: Can
be made 4 hours ahead.
Cover and chill.
Toss salad, adding additional dressing,
if desired.
Sprinkle with remaining sesame
salt and serve.
