Beet and Carrot Salad with Coriander and Sesame Salt

Ingredients

• 3 tablespoons apple cider vinegar 
• 8 inch beets red peeled
• 1 pound carrots peeled
• 0.8 teaspoon kosher salt 
• 1.5 teaspoons coriander seeds 
• 1 teaspoon ginger fresh finely grated peeled
• 0.3 cup olive oil extra virgin extra-virgin
• 2 tablespoons orange juice fresh
• 0.5 teaspoon orange zest finely grated
• 2 tablespoons sesame seed 
• 3.5 tablespoons shallots minced
• 1 tablespoon miso white (fermented soybean paste)

Equipment

• bowl
• frying pan
• whisk
• box grater

Directions

1. Whisk shallot, vinegar, orange juice, miso,ginger, and orange peel in medium bowl.
2. Let stand 10 minutes to allow flavors toblend. Gradually whisk in oil.
3. Toast coriander seeds in small skilletover medium heat until beginning to brown,about 2 minutes. Cool.
4. Transfer to spicemill; process until coarsely ground.
5. Addsesame seeds to same skillet. Toast overmedium heat until golden brown, about 3minutes.
6. Add 3/4 teaspoon coarse salt; stir30 seconds.
7. Transfer sesame salt to smallbowl and cool. DO AHEAD: Dressing andtoasted spices can be made 1 day ahead.
8. Cover and chill dressing. Store toastedcoriander and sesame salt in separateairtight containers at room temperature.
9. Using shredding disc on processoror a box grater, coarsely grate beets andcarrots.
10. Transfer vegetables to largebowl.
11. Add enough dressing to coat lightly.
12. Add coriander and 1 tablespoon sesamesalt. Toss to coat.
13. Let marinate at roomtemperature 30 minutes. Season salad totaste with salt and pepper. DO AHEAD: Canbe made 4 hours ahead. Cover and chill.
14. Toss salad, adding additional dressing,if desired.
15. Sprinkle with remaining sesamesalt and serve.