Beet Carpaccio with Ginger-Miso Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: To avoid staining your hands when preparing beets, wear rubber gloves. Gold-colored shiro miso (the same used for Japanese miso soup; also called light or white soybean paste) is available with ethnic foods in some supermarkets and in Asian grocery stores. You can make the vinaigrette and prepare the beets (steps 1 and 2) up to 1 day ahead; cover separately airtight and chill. Ingredients:
3/4 teaspoon dry mustard |
4 teaspoons lemon juice |
4 teaspoons honey |
4 teaspoons shiro miso (see notes) or soy sauce |
2 teaspoons salad oil |
3/4 teaspoon minced fresh ginger |
2 beets (2 in. diameter, about 6 oz. each) |
3 cups salad mix (1 1/2 oz. total), rinsed and crisped |
salt and pepper |
Directions:
1. In a small bowl, mix mustard with 4 teaspoons water until smooth; let stand 5 minutes. Whisk in lemon juice, honey, miso, oil, and ginger.
2. Trim and discard tops and root ends from beets. Scrub beets well, then pare peel with a vegetable peeler and discard. Using the vegetable peeler or a mandoline, slice beets paper thin. Arrange slices equally, slightly overlapping, in a ring on each of four salad plates.
3. In a bowl, mix 2 tablespoons ginger-miso vinaigrette with salad mix. Arrange greens equally in the center of beets. Drizzle remaining dressing over beets. Add salt and pepper to taste.
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