Beet and Carrot Salad with Coriander and Sesame Salt

Ingredients

• Vinegar

  Cider

  3 ⅓ tbsp or 50g

• Olive oil

  Salad or cooking

  ⅓ cup or 72g

• Miso

  1 tbsp or 17g

• Coriander seed

  Spices

  1 ½ tsp or 3g

• Carrots

  Raw

  454g

• Beets

  Raw

  4 beet or 328g

• Orange juice

  2 tbsp or 31g

• Ginger

  Spices, ground

  1 tsp or 2g

• Salt

  Table

  ¾ tsp or 5g

• Shallots

  Raw

  3 ½ tbsp chopped or 35g

• Orange peel

  ½ tsp or 1g

• Sesame seeds

  Seeds, whole, roasted and toasted

  2 tbsp or 30g

Directions

1. Finely grate fresh ginger to equal 1 tsp. Finely grate orange peel to equal 1/2 tsp.
2. 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.
3. 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.
4. Cover and chill dressing. Store toasted coriander and sesame salt in separate airtight containers at room temperature.
5. 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.
6. Toss salad, adding additional dressing, if desired. Sprinkle with remaining sesame salt and serve.