Notes: To avoid staining your hands when preparing beets, wear rubber gloves. Gold-colored shiro miso (the same used for Japanese miso soup; also called light or white soybean paste) is available with ethnic foods in some supermarkets and in Asian grocery stores. You can make the vinaigrette and prepare the beets (steps 1 and 2) up to 1 day ahead; cover separately airtight and chill.
3/4 teaspoon dry mustard
4 teaspoons lemon juice
4 teaspoons honey
4 teaspoons shiro miso (see notes) or soy sauce
2 teaspoons salad oil
3/4 teaspoon minced fresh ginger
2 beets (2 in. diameter, about 6 oz. each)
3 cups salad mix (1 1/2 oz. total), rinsed and crisped
Salt and pepper
How to Make It
In a small bowl, mix mustard with 4 teaspoons water until smooth; let stand 5 minutes. Whisk in lemon juice, honey, miso, oil, and ginger.
Trim and discard tops and root ends from beets. Scrub beets well, then pare peel with a vegetable peeler and discard. Using the vegetable peeler or a mandoline, slice beets paper thin. Arrange slices equally, slightly overlapping, in a ring on each of four salad plates.
In a bowl, mix 2 tablespoons ginger-miso vinaigrette with salad mix. Arrange greens equally in the center of beets. Drizzle remaining dressing over beets. Add salt and pepper to taste.