Beet Salad with Miso and Black Sesame

Name: Beet Salad with Miso and Black Sesame
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 454 grams small beets (about , preferably golden, scrubbed, divided; 1 teaspoon black sesame seeds or toasted white sesame seeds; 4 servings Kosher salt, freshly ground pepper; 3 Tbsps olive oil, divided; 2 Tbsps rice wine vinegar; 1 bunch watercress, trimmed; 59 milliliters white miso

Beet Salad with Miso and Black Sesame is a gluten free and vegan side dish. This recipe makes 4 servings with 181 calories, 4g of protein, and 12g of fat each. This recipe covers 9% of your daily requirements of vitamins and minerals. Head to the store and pick up watercress, rice wine vinegar, olive oil, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 50 minutes.

Instructions

Preheat oven to 400°F.

Equipment you will use

Oven

Place 4 beetson a large piece of foil and rub with 1 tablespoonoil; season with salt and pepper and closeup foil around beets.

Ingredients you will need

Salt And Pepper

Beet

Dry Seasoning Rub

Equipment you will use

Aluminum Foil

Place on a rimmedbaking sheet and roast until tender, 30–40minutes. Unwrap beets and let cool slightly.Peel and cut into 1/2" wedges.

Ingredients you will need

Beet

Meanwhile, whisk miso, vinegar,remaining 2 tablespoons oil, and 3 tablespoons water ina small bowl. Set dressing aside.

Ingredients you will need

Vinegar

Water

Miso

Cooking Oil

Equipment you will use

Whisk

Bowl

Thinly slice remaining 2 raw beets on amandoline. Arrange watercress and roastedand raw beets on a platter and drizzle withreserved dressing; top with sesame seeds.

Ingredients you will need

Sesame Seeds