Beet Salad With Miso And Black Sesame Recipes

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BEET SALAD WITH MISO AND BLACK SESAME



Beet Salad with Miso and Black Sesame image

Provided by Dawn Perry

Categories     Salad     Leafy Green     Quick & Easy     Lunch     Root Vegetable     Beet     Healthy     Watercress     Bon Appétit     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 7

6 small beets (about 1 pound), preferably golden, scrubbed, divided
3 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
1/4 cup white miso
2 tablespoons rice wine vinegar
1 bunch watercress, trimmed
1 teaspoon black sesame seeds or toasted white sesame seeds

Steps:

  • 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.
  • Meanwhile, whisk miso, vinegar, remaining 2 tablespoons oil, and 3 tablespoons water in a small bowl. Set dressing aside.
  • 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.
  • DO AHEAD: Beets can be roasted 2 days ahead. Cover separately and chill.

SESAME BEET SALAD



Sesame Beet Salad image

One of my favorite salads from Moosewood cookbook. Easy if you use canned beets. I freeze my lemon juice in ice cube trays so I always have some on hand for this salad.

Provided by cookalot 2

Categories     Low Protein

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 lb beet
2 tablespoons lemon juice
1 -2 tablespoon cider vinegar or 1 -2 tablespoon balsamic vinegar
1 tablespoon toasted sesame seeds
2 tablespoons minced onions or 2 tablespoons scallions
1 teaspoon sugar
salt and pepper

Steps:

  • Cut leaves from beets leaving about an inch.
  • Scrub beets and place in pot of water.
  • Boil, then lower heat andcook about 30-45 minute.
  • Drain and rinse with cold water so you can slip off the skins.
  • Slice beets and toss with other ingredients.

Nutrition Facts : Calories 78.9, Fat 1.9, SaturatedFat 0.3, Sodium 88.3, Carbohydrate 14.5, Fiber 2.9, Sugar 10.5, Protein 2.6

BEET AND CARROT SALAD WITH CORIANDER AND SESAME SALT



Beet and Carrot Salad with Coriander and Sesame Salt image

Provided by Molly Stevens

Categories     Salad     Appetizer     Side     Thanksgiving     Vegetarian     Low Cal     High Fiber     Carrot     Healthy     Low Cholesterol     Sesame     Coriander     Bon Appétit     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 13

3 1/2 tablespoons minced shallot
3 tablespoons plus 2 teaspoons apple cider vinegar
2 tablespoons fresh orange juice
1 tablespoon white miso (fermented soybean paste)
1 teaspoon finely grated peeled fresh ginger
1/2 teaspoon finely grated orange peel
1/3 cup extra-virgin olive oil
1 1/2 teaspoons coriander seeds
2 tablespoons sesame seeds
3/4 teaspoon coarse kosher salt
4 2-inch-diameter red beets, peeled
1 pound carrots, peeled
Ingredient info: White miso (also known as shiro miso) is available in the refrigerated Asian foods section of some supermarkets and at a natural food stores and Japanese markets

Steps:

  • Whisk shallot, vinegar, orange juice, miso, ginger, and orange peel in medium bowl. Let stand 10 minutes to allow flavors to blend. Gradually whisk in oil.
  • Toast coriander seeds in small skillet over medium heat until beginning to brown, about 2 minutes. Cool. Transfer to spice mill; process until coarsely ground. Add sesame seeds to same skillet. Toast over medium heat until golden brown, about 3 minutes. Add 3/4 teaspoon coarse salt; stir 30 seconds. Transfer sesame salt to small bowl and cool. DO AHEAD: Dressing and toasted spices can be made 1 day ahead.
  • Cover and chill dressing. Store toasted coriander and sesame salt in separate airtight containers at room temperature.
  • Using shredding disc on processor or a box grater, coarsely grate beets and carrots. Transfer vegetables to large bowl. Add enough dressing to coat lightly. Add coriander and 1 tablespoon sesame salt. Toss to coat. Let marinate at room temperature 30 minutes. Season salad to taste with salt and pepper. DO AHEAD: Can be made 4 hours ahead. Cover and chill.
  • Toss salad, adding additional dressing, if desired. Sprinkle with remaining sesame salt and serve.

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