Ingredients:
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3 1/2 Tbsp. minced shallot
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3 Tbsp. plus 2 teaspoons apple cider vinegar
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2 Tbsp. fresh orange juice
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1 Tbsp. white miso (fermented soybean paste)
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1 Tsp. finely grated peeled fresh ginger
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1/2 Tsp. finely grated orange peel
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1/3 cup extra-virgin olive oil
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1 1/2 Tsp. coriander seeds
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2 Tbsp. sesame seeds
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3/4 Tsp. coarse kosher salt
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4 2-inch-diameter red beets, peeled
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1 pound carrots, peeled
Directions:
Dressing- Whisk shallot, apple cider vinegar, orange juice, miso, ginger, and orange peel in medium bowl. Let stand 10 minutes to allow flavors to blend. Gradually whisk in oil.
Toast coriander seeds in small skillet over medium heat until beginning to brown, about 2 minutes. Set aside to cool. Transfer to spice mix; process until coarsely ground. Add sesame seeds to same skillet. Toast over medium heat until golden brown, about 3 minutes. Add salt; stir 30 seconds. Transfer sesame salt to small bowl and cool.
Dressing and toasted spices can be made 1 day ahead. Cover and chill dressing. Store toasted coriander and sesame salt in separate airtight containers at room temperature.
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 with salt and pepper to taste. Cover and chill.
Toss salad, adding additional dressing, if desired. Sprinkle with remaining sesame salt and serve.