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Beet Carpaccio with Ginger-Miso Vinaigrette

James Carrier
Yield Makes 4 first-course servings
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

Nutrition Information

  • calories 84
  • caloriesfromfat 30 %
  • protein 1.7 g
  • fat 2.8 g
  • satfat 0.3 g
  • carbohydrate 14 g
  • fiber 1 g
  • sodium 254 mg
  • cholesterol 0.0 mg

How to Make It

  1. 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.

  2. 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.

  3. 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.

JW Marriott Ihilani Resort and Spa