Beet Carpaccio with Ginger-Miso Vinaigrette

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.

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

Step 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.

Step 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.

Step 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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 84Calories from Fat 30

% Daily Value *
Total Fat 2.8g5%

Saturated Fat 0.3g2%
Cholesterol 0.0mg0%
Sodium 254mg11%
Total Carbohydrate 14g5%

Dietary Fiber 1g4%
Protein 1.7g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Beet Carpaccio with Ginger-Miso Vinaigrette