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kindkitThis evening I've been making a bunch of food to help prepare for the next few days, which I expect to be tiring. I made dashi (Japanese fish broth, recipe here), then made a cucumber and wakame (seaweed) salad, started making simmered konbu (still simmering), and the beet salad, which was a bit of an experiment. The dressing is one normally used on green beans, but Shizuo Tsuji's Japanese Cooking: A Simple Art, from which I got the recipe, says it's good on many vegetables. And I'd bought some beets, and I wanted to try a different dressing than my usual (and very delicious) vinaigrette of olive oil, mustard, and lemon.
I'm eating the result now, and I'd say that with one caveat, which I'll get to, it's a great success.
Beet Salad With Sesame Miso Dressing
3 large GOLDEN beets
4 tablespoons (80 grams) red miso paste
2 generous tablespoons Asian sesame paste (not tahini)
1.5 tablespoons sugar
1 tablespoon mirin
Water or dashi
Wash the beets, wrap them in foil, and roast them in a moderate (375 F) oven until tender. Meanwhile, in a large bowl, mix the miso, sesame paste, sugar, and mirin. Thin a bit with some dashi, if you have it, or water.
When the beets are tender but not mushy, remove from the oven, unwrap, and let them cool enough to handle. Peel them (this should be easily done with fingers) and cut them into half-moons. Mix with the dressing and serve and/or save until later. It should probably last fine for a couple of days in the fridge.
The reason I specify golden beets in capslock is because I used red beets, and it didn't occur to me that this would be a problem until I saw the lovely golden-brown color of the dressing, and the dripping redness of the beets I was about to add to it, and thought "Uh oh." It still tastes fine, but it would be a lot prettier with golden beets.
I'm eating the result now, and I'd say that with one caveat, which I'll get to, it's a great success.
Beet Salad With Sesame Miso Dressing
3 large GOLDEN beets
4 tablespoons (80 grams) red miso paste
2 generous tablespoons Asian sesame paste (not tahini)
1.5 tablespoons sugar
1 tablespoon mirin
Water or dashi
Wash the beets, wrap them in foil, and roast them in a moderate (375 F) oven until tender. Meanwhile, in a large bowl, mix the miso, sesame paste, sugar, and mirin. Thin a bit with some dashi, if you have it, or water.
When the beets are tender but not mushy, remove from the oven, unwrap, and let them cool enough to handle. Peel them (this should be easily done with fingers) and cut them into half-moons. Mix with the dressing and serve and/or save until later. It should probably last fine for a couple of days in the fridge.
The reason I specify golden beets in capslock is because I used red beets, and it didn't occur to me that this would be a problem until I saw the lovely golden-brown color of the dressing, and the dripping redness of the beets I was about to add to it, and thought "Uh oh." It still tastes fine, but it would be a lot prettier with golden beets.
