This dressing is delicious! Years ago, I tasted this in a Japanese restaurant in Vancouver. Since then, I haven’t been able experiencing this unforgettable salad dressing in any Japanese restaurant I go. A mystery and at some point I gave up. Probably it has no relation to the Japanese cuisine. Recently, I found this salad dressing recipe at one of my favourite food blogs where I explore cooking inspiration. I was so happy, I wasn’t imagining in my head! And yes, it is related to Japan but created in the States.
The combination of carrot and ginger is so refreshing with a light flavour of spiciness. You can dress it up to most simple salad creations. The original carrot-ginger dressing I tasted was much more fine in texture. I think the chef used a rasp grater. Anyhow, the food blender is much easier and still tasty 🙂
Cooking time 30-40min with raw beet. You can also buy pre-cooked beet in saving time. Personally, I like cooking beet fresh. This taste so much better then the preserved beetroot you get from the supermarket. Salad dressing takes 10min.
Ingredients Salad
- Raw yellow beetroot
- Iceberg lettuce
- Alfalfa sprouting seeds
- Drizzle of olive oil
- Few sprigs thyme
- Plastic sandwich bag
- Aluminium foil
Note: you can preserve the beet for a few days in the fridge. Serve it cold or warm it up next day (1min/600W)
Ingredients Carrot-Ginger Dressing
- 3x giant carrot ~20cm each
- ¼ red shallot
- Fresh ginger ~1,5cm block, not too much as it will make it too sharp
- 1x table spoon sugar
- 5x table spoon extra virgin olive oil
- 2x table spoon white miso paste
- 1x tea spoon sesame oil
- ½ coffee cup of rice vinegar ~100ml
- Pinch of fresh ground pepper
- Food processor
- Potato peeler
Note: you can preserve the dressing for about 1 week in the fridge by using a containment food box. Recipe is up to ~10 portion.
What to do?
- —— Prepare Beetroot ——
- Pre-heat oven on fanned function at 180°C/356F
- Mix beet, thyme, olive oil in a sandwich bag.
- Pack beet and thyme in aluminium foil. You can pack them in pair or per portion.
- Heat in oven for 30-40min. Beet is cooked when you can fork in.
- Unpack foil and cool down for 10min. The extra package, just open the foil a bit to cool down and re-pack for next day.
- Peel beet, the top and the end.
- Cut beet in slices or blocks.
- —— Prepare Carrot-Ginger Dressing ——
- Peel and cut carrot in pieces.
- Cut shallot in pieces.
- Peel ginger skin with a knife.
- Put all ingredients in food processor.
- Blend for 5min until all ingredients are smoothly mixed.
- Pre-taste dressing, add extra vinegar or pepper if required.
Finally: mix the beetroot, salad and the carrot-ginger dressing in a bowl. Dress up all ingredients on a plate and bon appetite!
Eet Smakelijk!
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