Name: Beet Salad with Miso and Black Sesame
Cook time: 15 minutes
Total time: 50 minutes
Yield: 4 Servings
Ingredients: 6 small beets (about 1 lb.), preferably golden, scrubbed, divided; 3 tablespoons olive oil, divided; Kosher salt and freshly ground black pepper; ¼ cup white miso; 2 tablespoons rice wine vinegar; 1 bunch watercress, trimmed; 1 teaspoon black sesame seeds or toasted white sesame seeds

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This salad’s secret? Combining raw and roasted beets delivers two textures from one ingredient.

Recipe notes