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Bon Appétit

Beet Salad with Miso and Black Sesame

By Dawn Perry

3.8

(3)

Image may contain Food Produce Plant Fruit and Vegetable
Beet Salad with Miso and Black SesameHirsheimer & Hamilton

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

Recipe information

  • Total Time

    50 minutes

  • Yield

    Makes 4 servings

Ingredients

6 small beets (about 1 pound), preferably golden, scrubbed, divided
3 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
1/4 cup white miso
2 tablespoons rice wine vinegar
1 bunch watercress, trimmed
1 teaspoon black sesame seeds or toasted white sesame seeds

Preparation

  1. Step 1

    Preheat oven to 400°F. Place 4 beets on a large piece of foil and rub with 1 tablespoon 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 1/2" wedges.

    Step 2

    Meanwhile, whisk miso, vinegar, remaining 2 tablespoons oil, and 3 tablespoons 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

Per serving: 190 calories
12 g fat
4 g fiber
#### Nutritional analysis provided by Bon Appétit
TagsSaladBeetRoot VegetableVegetableMisoWatercressLeafy GreensStarterLunchDairy FreeGluten FreeNut FreeVegetarianKetoMake Ahead5 Ingredients or FewerBon Appétit

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