Beet Carpaccio with Ginger-Miso Vinaigrette
It’s all about the presentation. This dish made with the chioggia beets and their lovely candy stripes is definitely guest-worthy. But with this delicious miso vinaigrette, you may just want to eat it all by yourself.
Preparation
Ingredients
- 3/4 teaspoon dry mustard
- 4 teaspoons lemon juice
- 4 teaspoons honey
- 4 teaspoons miso 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
- 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.
- 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.
- 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.