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Recipes
January 2014

Beet Salad with Miso and Black Sesame

By Dawn PerryPhotography by Hirsheimer Hamilton

4.3

(28)

Image may contain Food Produce Plant and Fruit

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

Recipe information

  • 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

Need to make a substitution?

Preparation

  1. Step 1

    Preheat oven to 400°. Place 4 beets on a large piece of foil and rub with 1 Tbsp. oil; season with salt and pepper and close up foil around beets. Place on a rimmed baking sheet and roast until tender, 30–40 minutes. Unwrap beets and let cool slightly. Peel and cut into ½” wedges.

    Step 2

    Meanwhile, whisk miso, vinegar, remaining 2 Tbsp. oil, and 3 Tbsp. water in a small bowl. Set dressing aside.

    Step 3

    Thinly slice remaining 2 raw beets on a mandoline. Arrange watercress and roasted and raw beets on a platter and drizzle with reserved dressing; top with sesame seeds.

    Step 4

    DO AHEAD: Beets can be roasted 2 days ahead. Cover separately and chill.

Nutrition Per Serving

Calories (kcal) 190 Fat (g) 12 Saturated Fat (g) 1.5 Cholesterol (mg) 0 Carbohydrates (g) 19 Dietary Fiber (g) 4 Total Sugars (g) 12 Protein (g) 4 Sodium (mg) 760
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