Gingered Beet Salad
Yield
4 servingsPrep
10 minCook
15 minReady
25 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | medium |
beets
scrubbed |
*
|
| 1 | teaspoon |
olive oil
|
|
| 1 ½ | teaspoons |
ginger
fresh, minced |
|
| 2 | tablespoons |
miso paste
mellow |
|
| 1 | tablespoon |
sesame seeds
|
|
| 1 | tablespoon |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | medium |
beets
scrubbed |
*
|
| 5 | ml |
olive oil
|
|
| 7.5 | ml |
ginger
fresh, minced |
|
| 3E+1 | ml |
miso paste
mellow |
|
| 15 | ml |
sesame seeds
|
|
| 15 | ml |
lemon juice
|
|
Directions
Boil beets in a large, heavy saucepan until tender.
Remove cooked beets to a bowl of cold water.
When cool enough to handle, slip off skins and discard.
Slice or chop beets.
In a small skillet or saucepan over medium heat, cook ginger and sesame seeds in oil, stirring constantly, for 1 minute.
Remove pan from heat and stir in miso and ¼ cup beet cooking liquid.
Cool dressing mixture slightly before adding lemon juice.
Toss dressing with beets until well coated.
