Skip to main content
Epicurious
Bon Appétit

Beet and Carrot Salad with Coriander and Sesame Salt

By Molly Stevens

4.4

(20)

Image may contain Plant Food Produce and Vegetable
Beet and Carrot Salad with Coriander and Sesame SaltNigel Cox

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.

Recipe information

  • Total Time

    1 hour 10 minutes

  • Yield

    Makes 8 servings

Ingredients

3 1/2 tablespoons minced shallot
3 tablespoons plus 2 teaspoons apple cider vinegar
2 tablespoons fresh orange juice
1 tablespoon white miso (fermented soybean paste)
1 teaspoon finely grated peeled fresh ginger
1/2 teaspoon finely grated orange peel
1/3 cup extra-virgin olive oil
1 1/2 teaspoons coriander seeds
2 tablespoons sesame seeds
3/4 teaspoon coarse kosher salt
4 2-inch-diameter red beets, peeled
1 pound carrots, peeled
Ingredient info: White miso (also known as shiro miso) is available in the refrigerated Asian foods section of some supermarkets and at a natural food stores and Japanese markets

Preparation

  1. 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.

TagsSaladBeetRoot VegetableVegetableCarrotMisoSideDinnerDairy FreeGluten FreeNut FreeVeganVegetarianWeeknight MealsSauteFood ProcessorBon Appétit
Read More
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
One-Pot Chicken Thighs With Cilantro Rice and Beans
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
29 Ricotta Recipes for Dinner, Dessert, and More
Put that half-full tub to use with recipes that go beyond the Italian American classics.
31 Cashew Recipes That Go Beyond the Snack Bowl
Like Sri Lankan cashew curry and vegan stuffed shells.
Fudgy Chocolate Bundt Cake
Glossy, intensely chocolaty, and spiked with coffee and sour cream, this Bundt is the ultimate all-purpose dessert.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Classic French Vinaigrette
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.