Roasted Beet Salad with Miso Ginger Dressing
Experience a vibrant, earthy, and sophisticated salad that elevates root vegetables to the star of the show. This dish features oven-roasted golden and red beets, caramelized to sweetness and accompanied by tangy feta, fresh tangerine segments, and crunchy pistachios. The entire experience is tied together with a unique, umami-packed ginger miso dressing that balances the richness perfectly, making it an ideal choice for a nutrient-dense lunch or a stunning appetizer.
- Prep Time: 20
- Cook Time: 40
- Total Time: 60
- Yield: 4 servings
- Category: Dinner
- Method: Roasting
- Cuisine: Fusion
- Diet: Vegetarian
Ingredients
3 red beets, medium-sized, peeled and cubed
3 golden beets, medium-sized, peeled and cubed
4 Tablespoons extra virgin olive oil
4 Tablespoons honey, divided
1 Tablespoon balsamic vinegar
1 Tablespoon lemon juice
Salt and black pepper to taste
4 Cups fresh arugula
3 tangerines, peeled and segmented
8 Ounces dried black figs, halved
1/2 Cup roasted pistachios, shelled
4 Ounces crumbled feta cheese
1/4 Cup white miso paste
1/4 Cup lemon juice
2 Tablespoons tamari or soy sauce
2 Cloves garlic, minced
2 Tablespoons fresh ginger, grated
Instructions
Preheat oven to 400°F (200°C).
Place red beets on one side of a baking sheet and golden beets on the other.
Toss red beets with 2 tbsp olive oil, 2 tbsp honey, balsamic vinegar, salt, and pepper.
Toss golden beets with 2 tbsp olive oil, 2 tbsp honey, 1 tbsp lemon juice, salt, and pepper.
Roast for 30-40 minutes until tender and caramelized, tossing halfway through.
Whisk together white miso paste, 1/4 cup lemon juice, tamari, garlic, and grated ginger in a bowl to create the dressing.
Arrange the arugula on a serving platter.
Top with roasted beets, tangerine segments, figs, pistachios, and crumbled feta.
Drizzle with the miso ginger dressing before serving.
Notes
Store the dressing in an airtight container for up to 5 days. For meal prep, store the roasted beets and dressing separately from the greens to keep them fresh until ready to eat.
Find it online: https://cookingwithramsay.com/roasted-beet-salad/