Marinated Beetroot Salad with Green Miso Dressing & Almond & Sesame Topping
Beetroot, but not as you know it! I love the textures and colours in this stunning salad!
Fragrant marinated beetroot, spicy coriander & miso dressing and crunchy flaked almonds & sesame seeds topping.
A note on beetroot
The beetroot really is the star of the dish and I would recommend you try to get your hands on some organic ‘freshly harvested’ beetroot. If you are popping over to your local farmers market why not try to source different colour beetroots for this stunning dish.
Please don’t be put of by all the ingredients, its really a simple salad and you can totally leave out parts of it if you have to.
The cooked beetroot rested in the marinade is actually delicious in itself and would be great with some feta and a tahini dressing.
A note on the miso & coriander dressing
The dressing is made to be ‘zippy’ and sour to offset the sweet and earthiness of the beetroot, if you are sensitive to sour, then reduce the amount of lime juice.
In this recipe we are using WHITE MISO which is often used in desserts, sauces and dressings. If you only have brown miso, no problem, it might effect the vibrant green colour of the dressing, that’s all.
A note on the topping
I love the topping and would urge you to make double as the topping will ‘lift’ any salad or spread you make.
Marinated Beetroot Salad with Miso Dressing & Almond Topping
Equipment
- NutriBullet
Ingredients
- 700 g beetroot scrubbed, small (young) leaves reserved
- 3 star anise
- 3 garlic cloves peeled, kept whole
- 3 thyme sprigs
- watercress to serve
Beetroot Marinade
- 1/2 red onion finely sliced
- 2 tbsp apple cider vinegar
- 1 tbsp lemon juice
- 2 tbsp extra virgin olive oil
- 1 1/2 tsp brown sugar (I used muscavado)
- 1/2 tsp salt
Coriander & Miso Dressing
- 15 g coriander
- 1 tbsp white miso
- 1 green med heat chilli
- 1 garlic clove
- 1 tsp sesame oil
- 3 tbsp extra virgin olive oil
- 1 lime zest and a good squeeze lime juice
Almond Crunchy Topping
- 3 tbsp flaked almonds
- 2 tsp sesame seeds
- 2 tsp black sesame seeds
- 1/2 tsp chilli flakes or Turkish pepper flakes
- 1/4 tsp turmeric
- 1 tbsp extra virgin olive oil
- shop-bought crispy onions
Instructions
- Cook the beetroot with the thyme, garlic and star anise in plenty water until a knife can pierce through easily. While the beetroots are simmering, make the marinade, set aside.
- Drain & peel the beetroot, cut in quarters and add to the marinade while still warm for at least 30 minutes.
- Meanwhile heat the oven to 180c.
- To make the topping, line a baking sheet with baking paper, add the almonds, sesame seeds, olive oil, turmeric, and salt, roast for 5-7 minutes until golden, set aside to cool.
- To make the dressing, add the ingredients to the NutriBullet and blend until smooth. Taste and add more lime juice if needed. The dressing should be pourable, add a tbsp or two water to the dressing if needed, blend again and adjust the seasoning.
- To serve, add the watercress (+ young beetroot leaves) to a pretty serving plate, add the beetroot, drizzle 1/2 the miso dressing over the beetroots and sprinkle over the crunchy nuts and onions (if using), Enjoy!
