Diet: Dairy Free, Vegan, Gluten-Free, Vegetarian
This local produce recipe combines red and golden beets and beet greens along with watercress. The combination of blanched beet greens and crisp watercress offers a sweet and spicy base for the roasted and raw beets. The dressing is a simple miso base; consider trying different miso pastes for different flavor combinations. Black sesame seeds are also a great alternative to the regular sesame seeds included in the recipe.
SERVES: 4
Ingredients
- 4 small golden beets, scrubbed and peeled
- 2 small red beets, scrubbed
- 1 bunch watercress
- 1 bunch beet greens
- 3 Tablespoons olive oil, divided
- ½ teaspoon toasted sesame oil
- ¼ cup white miso paste
- 2 Tablespoons rice wine vinegar
- 2 Tablespoons sesame seeds
- Kosher salt and black pepper
Directions
-
Preheat oven to 400°F.
-
Prepare ice water bath.
-
Set 4 cups of water to boil on stove top.
-
Trim greens from beets, rinse well and set aside.
-
Wash red beets, rub with 1 Tablespoon olive oil and wrap in foil.
-
Place wrapped beets on rimmed baking sheet and roast until tender, 30-40 minutes.
-
While red beets roast, whisk together the white miso, vinegar, 2 Tablespoons olive oil, ½ teaspoon toasted sesame oil, and 3 Tablespoons water and set aside.
-
Trim tough stalks away from beet greens; blanch greens in boiling water for 1 minute. Remove and toss in ice bath.
-
Once red beets are tender, remove from oven and open foil to cool. The skin should peel away easily once cooled.
-
Thinly slice golden beets and set aside.
-
Drain cooled beet greens and dry well with a clean towel.
-
Chop beet greens and toss with watercress and golden beets in a large salad bowl.
-
Peel and slice red beets into wedges and add to salad.