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    September 16, 2016

    Worksite Wellness Recipe: Beet Salad with Miso and Black Sesame

    This salad, courtesy of bon appétit, uses a fall favorite, beets. Using both raw and roasted beets gives a variety of texture and the miso adds a nice punch of flavor.

    Servings: 4

    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

    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.
    Meanwhile, whisk miso, vinegar, remaining 2 Tbsp. oil, and 3 Tbsp. water in a small bowl. Set dressing aside.
    Thinly slice remaining 2 raw beets on a mandoline slicer. Arrange watercress and roasted and raw beets on a platter and drizzle with reserved dressing; top with sesame seeds.

    Nutritional Content
    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

    Source: bon appétit

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