Raw Beet and Scallion Salad

For a lovely first course, present this delicious raw beet salad over baby spinach.

MAKES 4 TO 6 SERVINGS

1 1⁄2 tablespoons plain rice vinegar

1⁄2 tablespoon reduced-sodium soy sauce

1⁄2 tablespoon canola oil

1⁄2 tablespoon toasted (dark) sesame oil

1⁄2 teaspoon sugar

Salt and freshly ground black pepper, to taste

2 medium beets (about 5 ounces each), peeled, julienned or shredded

4 scallions, green parts only, sliced into thin 2-inch lengths

In a large bowl, whisk together the vinegar, soy sauce, canola oil, sesame oil, sugar, salt, and pepper until the sugar is dissolved. Add the beets and scallions and toss well to combine. Let stand 15 minutes at room temperature to allow the flavors to blend. Toss again and serve at room temperature. Alternatively, cover and refrigerate up to 24 hours and serve chilled, or return to room temperature.

{PER SERVING} Calories 61 • Protein 1g • Total Fat 4g • Sat Fat 0g • Cholesterol 0mg • Carbohydrate 7g • Dietary Fiber 2g • Sodium 115mg

hancheng

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