Beet Carpaccio with Ginger-Miso Vinaigrette

Name: Beet Carpaccio with Ginger-Miso Vinaigrette
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 beets (2 in. diameter, about 6 oz. each); 1 teaspoons dry mustard; 1 teaspoons minced fresh ginger; 4 teaspoons honey; 4 teaspoons lemon juice; 710 milliliters salad mix (1 1/2 oz. total), rinsed and crisped; 2 teaspoons salad oil; 4 servings Salt and pepper; 4 teaspoons shiro miso (see notes) or soy sauce

Beet Carpaccio with Ginger-Miso Vinaigrette is a gluten free, dairy free, and vegetarian recipe with 4 servings. This side dish has 49 calories, 2g of protein, and 0g of fat per serving. This recipe covers 4% of your daily requirements of vitamins and minerals. A mixture of beets, mustard, salt and pepper, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 45 minutes. 1 person found this recipe to be flavorful and satisfying.

Instructions

In a small bowl, mix mustard with 4 teaspoons water until smooth; let stand 5 minutes.

Ingredients you will need

Mustard

Water

Equipment you will use

Bowl

Whisk in lemon juice, honey, miso, oil, and ginger.

Ingredients you will need

Lemon Juice

Ginger

Honey

Miso

Cooking Oil

Equipment you will use

Whisk

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.

Ingredients you will need

Vegetable