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.
Really enjoyed this salad. The flavor of the dressing is wonderful. Didn't make any changes to the recipe (used soy instead of miso). I don't have a mandoline so used a vegetable peeler to get the thin beet slices. Also my beets were only about 1" round so the slices weren't all perfect 'rounds' but also 'ribbons' -- but that was okay -- I simply piled the beets slices loosely on the plates and placed the salad on top. Will definitely make again. This was a nice change from the typical beet salad or roasted beets. This is a recipe that does not disappoint. Served it with CL Szechuan Green Beans w/Ground Pork.
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