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Beet Salad with Miso and Black Sesame

Name: Beet Salad with Miso and Black Sesame
Cuisine: japanese
Ingredients: 6 small beets (about 1 pound), preferably golden, scrubbed, divided; 3 tablespoons olive oil, divided; Kosher salt, freshly ground pepper; 1/4 cup white miso; 2 tablespoons rice wine vinegar; 1 bunch watercress, trimmed; 1 teaspoon black sesame seeds or toasted white sesame seeds

A small grocery run gets this on the table.

Ingredients

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directions

1.
Preheat oven to 400°F. 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.
2.
Meanwhile, whisk miso, vinegar, remaining 2 tablespoons oil, and 3 tablespoons water in a small bowl. Set dressing aside.
3.
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.
4.
DO AHEAD: Beets can be roasted 2 days ahead. Cover separately and chill.

Recipes sourced from Epicurious.com.

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