Beet Carpaccio with Ginger-Miso Vinaigrette

Beet Carpaccio with Ginger-Miso Vinaigrette
Photo by James Carrier


  • 2 beets (2 in. diameter, about 6 oz. each)
  • 4 teaspoons lemon juice
  • 4 teaspoons shiro miso (see notes) or soy sauce
  • 4 teaspoons honey
  • 2 teaspoons salad oil
  • 3 cups salad mix (1 1/2 oz. total), rinsed and crisped
  • ¾ teaspoon minced fresh ginger
  • + 2 more ingredients
    • ¾ teaspoon dry mustard
    • Salt and pepper

1. In a small bowl, mix mustard with 4 teaspoons water until smooth; let stand 5 minutes. Whisk in lemon juice, honey, miso, oil, and ginger. 2. Trim and discard tops and root ends from beets. Scrub beets well, then pare peel with a vegetable peeler and discard. Using the vegetable peeler or a ma...

View full recipe at My Recipes


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