Beet Salad with Miso and Black Sesame
A beautiful combination of roasted and raw beets dressed in a savory miso vinaigrette, served with fresh watercress and topped with sesame seeds. This elegant salad balances earthy, sweet, and umami flavors.
Ingredients
- •6 whole small beets
- •3 tablespoons olive oil
- •1 to taste Kosher salt and pepper
- •¼ cup white miso
- •2 tablespoons rice wine vinegar
- •1 bunch watercress
- •1 teaspoon sesame seeds
Cooking Instructions
- 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.
40 min
- 2.
Meanwhile, whisk miso, vinegar, remaining 2 tablespoons oil, and 3 tablespoons water in a small bowl. Set dressing aside.
5 min
- 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.
10 min
- 4.
DO AHEAD: Beets can be roasted 2 days ahead. Cover separately and chill.
