Beet Salad with Miso and Black Sesame

Ingredients for Beet Salad with Miso and Black Sesame

• 6 small beets (about 450g ), preferably golden, scrubbed, divided

• 3 tablespoons olive oil, divided

• Kosher salt, freshly ground pepper

• 60ml white miso

• 2 tablespoons rice wine vinegar

• 1 bunch watercress, trimmed

• 1 teaspoon black sesame seeds or toasted white sesame seeds

How to make Beet Salad with Miso and Black Sesame

Preheat oven to 204°C. 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 45ml 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.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.