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
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
Preparation
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