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Active Time
30 minutes
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Total Time
1 hour 10 minutes
The shredding disc on the food processor makes quick work of grating the beets and carrots. For a pretty presentation, spoon the salad onto a bed of beet greens, spinach, or arugula. Serve with burgers or fish.
Ingredients
Makes 8 servings
Step 1
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.
Step 2
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.
Step 3
Cover and chill dressing. Store toasted coriander and sesame salt in separate airtight containers at room temperature.
Step 4
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.
Step 5
Toss salad, adding additional dressing, if desired. Sprinkle with remaining sesame salt and serve.
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Reviews (19)
Back to Top很多步骤的配方成分just all get mixed together. Why wouldn't the coriander and salt just get added to the dressing (with sesame seeds sprinkled on top)? Tasty with grilled fish or meat.
Cook from Kamloops
Canada
9/3/2020
The citrus miso dressing with shallot made this salad a perfect side dish for fried oysters. I marinated my carrots and beets separately then layered each on top of a little arugula. Really pretty tri-colored presentation this way. Loved this but it's admittedly labor intensive without a shredding disc on your food processor. I used a julienne peeler on the carrots and a box grater for the beets, for some variance in texture.
lschmidt
Portland, OR
9/6/2016
I brought this salad to a hockey party for 17 adults to go with a meaty dinner. One review suggested adding walnuts, so I did that -- roasted in the microwave (toss with 1 tsp light-tasting oil and check after 1 min increments until brown). I tossed arugula in with the shredded carrots/beets and added about 2 tbsp honey to the dressing, but otherwise made it as written. The whole party raved, even though they were also eating delicious ribs and meat. A great colourful spring side
Allchy
Toronto, ON
5/31/2015
Very nice with tahini instead of miso. Also, preserved lemon works to replace the salt.
Anonymous
montrose, co
4/26/2013
made this salad today was very delicious! The dressing started to seperate a bit, but I just mixed it again. I added orange segments to mine and tossed the chopped beet greens into the whole thing, looked very nice.
lissykins
Kelowna, BC, Canada
9/11/2012
beautiful and healthy dish, but I thought lacked a little flavor. I followed the recipe except used it as a slaw and didn't put it on the greens
Anonymous
St Louis
9/4/2012
Love this salad. Hard to stop eating. No changes to the recipe except used soy sauce in place of miso. I did make it several hours ahead so the flavors would meld. Served it as a slaw, no need for greens. Will definitely make again -- for beet lovers it's a wonderful recipe, especially in the summer when its too hot to heat the oven to roast beets.
dory92064
San Diego, CA
1/8/2012
Quite good, but didn't care for the sesame salt.
Anonymous
Monterey Hills, CA
6/18/2011
I didn't have coriander seeds, so I toasted the ground coriander I had and it worked fine. I added 1-2 teaspoons sugar/honey to dressing and made it all in the food processor.
oneschott
Santa Barbara, CA
3/23/2011
Really good! Personally I ate it by itself like coleslaw- I think it can stand on it's own without putting on top of greens. Could be a colorful side dish at a summer BBQ...
jaimekm
1/6/2011
This is so good! I love this recipe, and its a great way to get more beets in your diet (which are crazy good for you). I made it as written, and it was exceptional. It's now part of my weekly rotation.
jloaz12
11/4/2010
I have made this salad several times since I first saw it on Epicurous. It is colorful, healthy and delicious. I would not attempt it without a food processor to shred the beets and carrots but most of the work can be finished ahead of time. I also always add something to it such as raisins, or walnuts.
Anonymous
Cherry Hill, NJ
11/4/2010
shredded raw beets are delicious in salads. No need to cook them--you'll miss the crunchy texture.
PCosgrove1
Chicago
11/3/2010
Do not cook the beets. Shredding makes them more than tender enough to eat and the dressing will also soften them. This salad is delicious!!
13julzthered
11/3/2010
Oh no, don't cook the beets...there's nothing nicer than a freshly grated beet salad, especially fresh out of the garden! Haven't tried this yet but have eaten raw beets many times and love them....look forward to this version:)
ArielC
Queensland, Auatralia
11/3/2010
