Great salad, balanced and festive for holiday dinner menu. I used some shredded lettuce on top and Minute Miso for dressing.
Beet Carpaccio with Ginger-Miso Vinaigrette
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.
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- Calories: 84
- Calories from fat: 30%
- Protein: 1.7g
- Fat: 2.8g
- Saturated fat: 0.3g
- Carbohydrate: 14g
- Fiber: 1g
- Sodium: 254mg
- Cholesterol: 0.0mg
- 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
- 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.
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